Description
This Pumpkin Crisp recipe features a delightful combination of a buttery, spiced oat and flour crisp topping layered over a smooth, creamy pumpkin filling. Baked to golden perfection in a skillet, it's a perfect dessert for autumn gatherings, offering warm, comforting flavors with a crunchy texture and a rich, spiced pumpkin cream center.
Ingredients
Crisp Topping
- 2 cups (180 g) quick-cooking oats
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks / 227 g) unsalted butter, cold and cubed
Pumpkin Filling
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 can (15 ounces) pure pumpkin
- 1 cup (240 g) heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat and prepare skillet: Preheat your oven to 375°F (190°C). Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray and set aside.
- Make crisp topping: In a large bowl, combine the quick-cooking oats, all-purpose flour, light brown sugar, and 2 teaspoons of pumpkin pie spice. Add the cold cubed unsalted butter. Using your hands or a fork, mix the butter into the dry ingredients until the mixture resembles pea-sized crumbs.
- Press crisp layer: Take about 4 cups of the crisp mixture and spread it evenly on the bottom and up the sides of the prepared skillet. Press the mixture flat to form the base layer. Reserve the remaining crisp mixture for topping later.
- Prepare pumpkin filling: In a large bowl, whisk together the 3 large eggs and granulated sugar until smooth and well combined. Add the pure pumpkin, heavy cream, vanilla extract, 2 teaspoons pumpkin pie spice, and kosher salt. Whisk all ingredients thoroughly until the mixture is smooth and uniform.
- Assemble and bake: Pour the pumpkin filling evenly over the crisp base layer in the skillet. Then, sprinkle the remaining crisp topping evenly over the top. Place the skillet uncovered in the oven and bake for 35 to 45 minutes, or until the topping is golden brown and the filling is set.
- Serve: Allow the pumpkin crisp to cool slightly. Serve warm or cold, optionally topped with whipped cream or ice cream for added indulgence.
Notes
- This recipe uses a skillet for baking, which helps create a crisp edge and even cooking.
- Ensure the butter is cold and cubed to achieve a crumbly crisp topping texture.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- For extra flavor, add chopped pecans or walnuts to the crisp topping mixture.
- Let the dessert cool for at least 15 minutes before serving to allow the filling to set properly.