1-First, preheat your oven to 375°F and butter a 9-inch skillet or a 9×9 casserole dish to keep everything from sticking. This step ensures even baking and a golden finish on your crisp.

2-Next, in a large bowl, whisk together the 1 (15 oz) can of 100% pumpkin puree, 1 cup granulated sugar, 3 large eggs, 2 teaspoons pumpkin pie spice, ½ teaspoon salt, and 2 teaspoons vanilla extract until the mixture is smooth. Then, stir in ⅔ cup heavy cream to create a creamy base that’s full of fall flavor.

3-In another bowl, combine 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons cinnamon, and ½ teaspoon salt. Add 12 tablespoons of melted unsalted butter and mix until the topping is crumbly and evenly coated.

4-Pour the pumpkin mixture into your prepared dish, then spread the streusel topping evenly over the top. Bake for 40-45 minutes, or until the crisp is set and golden brown, covering with foil if it starts browning too quickly. Let it cool for about 10 minutes before serving, and pair it with vanilla or cinnamon ice cream for extra delight.