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Pumpkin Crisp Recipe

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This Pumpkin Crisp combines a creamy maple-spiced pumpkin filling with a buttery oat and pecan streusel topping. Serve it slightly warm with whipped cream or vanilla ice cream for a cozy fall dessert.

Ingredients

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

1 cup old fashioned rolled oats

1/2 cup white whole wheat flour, all purpose flour, or gluten free flour

1/3 cup dark brown sugar

1/4 cup pecans, chopped

1/2 teaspoon ground cinnamon

Pinch of salt

5 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat the oven to 350°F and coat a 9-inch deep-dish pie plate, cast iron skillet, or similarly sized baking dish with cooking spray.
  2. Whisk the eggs in a large bowl until combined. Add the pumpkin purée, half and half or cream, maple syrup, vanilla, pumpkin spice, cinnamon, and salt. Whisk until smooth and thoroughly combined.
  3. Pour the pumpkin filling into the prepared baking dish and spread evenly.
  4. In a clean mixing bowl, combine the rolled oats, flour, dark brown sugar, chopped pecans, cinnamon, and a pinch of salt.
  5. Add the cold butter cubes and work them into the oat mixture with your hands or a pastry cutter until a crumbly topping forms.
  6. Sprinkle the topping evenly over the pumpkin filling.
  7. Bake on the middle oven rack for 35 to 40 minutes, or until the pumpkin filling is set and the topping is golden and crisp.
  8. Cool for 10 to 15 minutes before serving. Serve slightly warm with whipped cream or vanilla ice cream if desired.

Notes

For a gluten-free version, use gluten-free flour and certified gluten-free rolled oats.

Walnuts can replace the pecans, or the nuts can be omitted and replaced with additional oats.

Add extra cinnamon, nutmeg, or ground ginger for a stronger fall spice flavor.

Store covered in the refrigerator for up to 3 to 4 days.

Reheat individual portions in the microwave or warm larger portions in a 325°F oven for a crisper topping.

Serve with whipped cream, vanilla ice cream, chopped pecans, or a drizzle of maple syrup.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-crisp-recipe/