Description
This delicious Pumpkin Crisp combines a creamy spiced pumpkin filling with a crunchy oat and pecan topping. Perfect for fall gatherings, it bakes to a golden finish and is ideal served warm 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 of salt
- 5 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350° F. Lightly spray a 9-inch deep dish pie plate, cast iron skillet, or a similarly sized baking dish with cooking spray to prevent sticking.
- Make the Pumpkin Filling: In a large bowl, whisk the eggs until fully combined. Add the pumpkin purée, half and half, maple syrup, vanilla, pumpkin spice, cinnamon, and salt. Whisk thoroughly until smooth and well combined. Pour this filling mixture into the prepared baking dish evenly.
- Prepare the Topping: Wipe out the mixing bowl and add oats, flour, dark brown sugar, chopped pecans, cinnamon, and salt. Stir these dry ingredients until combined. Then add cold cubes of butter and use your hands or a pastry cutter to incorporate the butter into the mixture until it forms a crumbly texture resembling coarse crumbs.
- Assemble and Bake: Evenly sprinkle the crumbly topping over the pumpkin filling. Place the baking dish in the middle rack of the preheated oven. Bake for 35-40 minutes, or until the pumpkin filling is set and the topping is golden brown.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for 10-15 minutes to set further. Serve warm, optionally topped with whipped cream or vanilla ice cream for added indulgence.
Notes
- Ensure the butter used for the topping is cold; this helps create the perfect crumbly texture.
- You can substitute white whole wheat flour with all-purpose or gluten-free flour based on dietary preferences.
- Serving the crisp warm improves its flavor and texture; leftovers can be refrigerated and gently reheated.
- For a more intense pumpkin flavor, use pumpkin bean paste instead of vanilla extract if desired.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin crisp, fall dessert, pumpkin dessert, oat topping, baked pumpkin, pumpkin crisp recipe
