Pumpkin Pie Crisp

INGREDIENTS Pumpkin Filling 1 (15-oz.) canned pumpkin purée 1 cup Dixie Crystals Extra Fine Granulated Sugar 3 large eggs 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 2 teaspoons pure vanilla extract 2/3 cup heavy cream Cinnamon Streusel 2 cups all-purpose flour* 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar 2 teaspoons cinnamon 1/2 teaspoon salt 12 tablespoons unsalted butter, melted Topping Homemade Vanilla Ice Cream

DIRECTIONS Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.1 In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.2 In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).3 Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.4 Bake until the filling is set and the top is golden brown, 40 to 45 minutes.5