Skillet Crustless Pumpkin Pie With Streusel Topping
This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.
Servings: 8 servings
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 15-ounce can pure pumpkin puree
- 1 12-ounce can evaporated milk
STREUSEL
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup pecans, chopped
- 8 tablespoons unsalted butter, softened
GINGER WHIPPED CREAM
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 425 degrees F.
- Grease a 10-inch cast iron skillet.
- Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl. Set aside.
- Beat the eggs in a large mixing bowl. Whisk in the pumpkin puree and sugar-spice mixture.
- Stir in the evaborated milk.
- Pour into skillet.
- Bake for 15 minutes at 425 degrees F.
- Reduce the oven temperature to 350 degrees F and bake 30 minutes more.
- Prepare the streusel topping by combining the flour, sugar, cinnamon, nutmeg, ginger, salt and chopped pecans together in a small bowl. Stir in the softened butter.
- Gently sprinkle over the filling.
- Return the skillet to the oven and bake for 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers.
- TO MAKE GINGER WHIPPED CREAM
- Whip 1 cup heavy cream until soft peaks form. Add the sugar, cinnamon and ginger. Beat until stiff peaks form.