As the leaves fall and the air becomes brisk, treat yourself and your loved ones to the comforting flavors of autumn with our Crustless Pumpkin Pie Crumble. Whether you serve it at a gathering or enjoy it as a personal indulgence, this dessert captures the essence of the season in every bite.
For the oats (see post above for more info) - Pulse the oats in a food processor to break them down. I give them a couple of pulses so they're broken down into bits about half their original size. You can do them as small or large as you want depending on how much texture you want.
Preheat your oven to 375°F. Grease a 12-inch cast iron skillet, a deep pie pan, or a medium casserole dish with solid vegetable shortening or butter. The dish needs to be about 3 inches deep.
Whisk eggs and add them to a medium bowl along with the pumpkin, sugar, pumpkin pie spice, salt, and vanilla extract in a large bowl. Whisk in heavy cream until smooth. Pour into prepared your baking dish and set aside.
Now for the streusel. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork (or mixer) until crumbly.
Spread the cinnamon streusel topping on top of the pumpkin mixture in an even layer.
Bake until the filling is set and the streusel top is golden brown, 45 to 55 minutes.
It's not going to serve in slices like a pie, you'll need to scoop it out like a cobbler. Allow it to cool for about 10 to 15 minutes before serving. I like it best served warm with vanilla ice cream.
Store any leftovers in an airtight container in the refrigerator. It will last about 4 days in the fridge.