Pumpkin Pie Coffee Cake
Move over pumpkin pie! We need to make room on the holiday table for this delectable dessert!
Equipment
- 2 qt. Oven safe casserole dish.
Ingredients
For the creamy pumpkin layer:
- 4 large eggs
- ⅔ cup heavy whipping cream
- 15 oz canned pumpkin purée
- ¾ cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp ground ginger
- ¼ tsp ground cloves
For the crumb topping:
- 2 cups all purpose flour
- 1 cup white granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 10 tbsp butter, melted
- 2 tsp vanilla extract
Instructions
Prepare pumpkin filling:
- Grease baking dish with butter or non stick cooking spray. Set aside.
- Preheat oven to 350℉.
- In a mixing bowl add eggs, heavy whipping cream, pumpkin purée, sugar, vanilla, salt, cinnamon, pumpkin pie spice, ground ginger and ground cloves.
- Whisk all the ingredients together until well combined and you have a smooth batter.
- Pour the pumpkin mixture into the prepared baking dish. Set aside while you prepare the crumb topping.
Prepare crumb topping:
- In a mixing bowl stir together all the dry ingredients with a wooden spoon; flour, sugar, baking powder, baking soda, and salt until combined.
- Stir the melted butter and vanilla extract into the dry ingredients. Stir together until you have a mixture that resembles wet sand.
- Sprinkle the crumb topping on top of the pumpkin filling in the prepared baking dish in an even layer to completely cover the pumpkin filling.
- Bake for 40 to 45 minutes, or until the crumb topping is puffed and golden brown.
- Remove from the oven and allow to cool completely for 4-5 hours.
- To serve, top each piece with a dollop of freshly whipped cream.