Description
This Pumpkin Crisp recipe is a delightful fall dessert featuring a creamy pumpkin filling spiced with pumpkin spice and cinnamon, topped with a crunchy oat and pecan crumble. Baked to perfection in a skillet or baking dish, it offers the perfect balance of warm spices and texture, ideally served with whipped cream or vanilla ice cream.
Ingredients
Scale
Filling
- 15 ounces pumpkin purée
- 2/3 cup half and half or cream
- 3 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1 cup old fashioned rolled oats
- 1/2 cup white whole wheat flour (or all purpose or gluten free flour)
- 1/3 cup dark brown sugar
- 1/4 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 5 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch deep dish pie plate, cast iron skillet, or a similar sized baking dish with cooking spray to prevent sticking.
- Prepare the filling: In a large bowl, whisk the eggs until combined. Add the pumpkin purée, half and half (or cream), maple syrup, vanilla bean paste or extract, pumpkin spice, ground cinnamon, and salt. Whisk until the mixture is smooth and well combined. Pour this filling evenly into the prepared baking dish or skillet.
- Make the topping: Clean out the mixing bowl and add the rolled oats, white whole wheat flour, dark brown sugar, chopped pecans, ground cinnamon, and a pinch of salt. Stir these dry ingredients until well mixed. Add the cold, cubed butter and work it into the mixture using your hands or a pastry cutter until the topping becomes crumbly and pea-sized clumps form.
- Assemble and bake: Evenly sprinkle the crumbly topping over the pumpkin filling in the baking dish. Place the skillet or dish onto the middle rack of the oven and bake for 35-40 minutes, or until the filling is set and the topping is golden brown.
- Cool and serve: Remove from the oven and allow the pumpkin crisp to cool for 10-15 minutes. This helps the filling set further and makes serving easier. Serve warm with whipped cream or vanilla ice cream for a comforting autumn treat.
Notes
- You can use all-purpose or gluten-free flour instead of white whole wheat flour if preferred.
- For a richer topping, you may toast the pecans lightly before adding them.
- Adjust the amount of maple syrup for desired sweetness.
- Make sure the butter for the topping is very cold to achieve a crumbly texture.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin crisp, pumpkin dessert, fall dessert, baked pumpkin, pumpkin spice dessert, oat crumble, pecan topping, pumpkin recipe
