Pumpkin Pie Crisp

Ingredients

Filling:

• 1 can 100% pumpkin puree
• 3 large eggs
• 1 1/2 cups heavy cream
• 3/4 cup dark brown sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger

Topping:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1 cup salted butter melted
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 375 degrees F and set aside a 9x11 baking dish.
2. Using a stand mixer or hand mixer fitted with a whisk attachment, beat together all of the filling ingredients in a large bowl. Pour into the baking dish.
3. In a separate large bowl, mix together the flour, sugars, butter, cinnamon, and salt with a fork until evenly combined.
4. Mix in the chopped pecans and sprinkle over the top of the filling.
5. Bake for 10 minutes then REDUCE heat to 350 and bake for an additional 45 to 50 minutes.
6. Allow to cool completely at room temperature before serving. Serve with whipped cream or ice cream.
7. ENJOY!