Description
This Pumpkin Crisp is a delightful autumn dessert featuring a creamy pumpkin filling topped with a crunchy oat and brown sugar crisp. Baked to golden perfection in a skillet, it combines warm pumpkin pie spices with rich textures, making it perfect for cozy gatherings or holiday celebrations.
Ingredients
Crisp Mixture
- 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, cubed
Pumpkin Mixture
- 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 Oven 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 it aside.
- Make Crisp Mixture: In a large bowl, combine the oats, all-purpose flour, light brown sugar, and 2 teaspoons of pumpkin pie spice. Add the cold cubed unsalted butter, and use your hands or a fork to combine until the butter pieces are no larger than pea-sized, creating a crumbly texture.
- Press Crisp Mixture in Skillet: Spread about 4 cups of the crisp mixture into the prepared skillet, pressing it firmly onto the bottom and slightly up the sides to form a crust layer. Set the remaining crisp mixture aside for topping.
- Mix Pumpkin Filling: In another large bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Add Remaining Pumpkin Mixture Ingredients: To the egg and sugar mixture, add the pure pumpkin, heavy cream, 2 teaspoons of pumpkin pie spice, vanilla extract, and kosher salt. Whisk everything together until smooth and fully incorporated.
- Assemble Crisp: Pour the pumpkin mixture evenly over the crisp layer in the skillet. Then, sprinkle the reserved crisp topping evenly over the pumpkin layer to cover.
- Bake: Place the skillet uncovered in the preheated oven and bake for 35 to 45 minutes, or until the topping is golden brown and the pumpkin filling is set around the edges but slightly soft in the center.
- Serve: Allow the pumpkin crisp to cool slightly. Serve warm or cold with whipped cream or ice cream as desired for an indulgent finish.
Notes
- You can substitute the skillet with a 9x13 inch baking dish if an oven-safe skillet is not available.
- For a dairy-free option, substitute butter with coconut oil and heavy cream with coconut milk.
- If you prefer a spicier dessert, increase the pumpkin pie spice to 3 teaspoons.
- Make sure the butter is well chilled before mixing to achieve the right crisp texture.
- This dessert stores well in the refrigerator for up to 3 days; reheat before serving for best texture.
