Pumpkin Crisp

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Recipe from Two Peas and Their Pod

Pumpkin Crisp features a creamy, warmly spiced pumpkin filling topped with a buttery brown butter oat and pecan crumble. It's an easy fall dessert that tastes like pumpkin pie with a delicious crisp topping. Serve warm with vanilla ice cream!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: pumpkin, pumpkin crisp, pumpkin dessert

Servings:

Calories: 437kcal

Ingredients

For the Topping:

1/2 cup unsalted butter
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt

For the Filling:

1 15-ounce can pumpkin puree
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3 large eggs, at room temperature
3/4 cup heavy cream
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt

Instructions

Prep: Preheat oven to 350°F. Lightly grease a 10-inch cast-iron skillet or deep 9-inch pie plate.
Brown the Butter: Melt butter in a saucepan over medium heat, stirring frequently, until golden brown and fragrant, about 5 to 7 minutes. Pour into a heatproof bowl and let cool for 5–10 minutes.
Make the Topping: In a medium bowl, stir together oats, flour, brown sugar, pecans, cinnamon, and salt. Add the browned butter and stir until the mixture forms moist crumbles.
Make the Filling: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, eggs, heavy cream, pumpkin pie spice, cinnamon, vanilla, and salt until smooth. Pour into the prepared skillet or pie plate.
Assemble: Sprinkle the topping evenly over the pumpkin filling.
Bake: Bake for 30 to 40 minutes, or until the topping is golden brown and the filling is set around the edges with a slight jiggle in the center.
Cool: Let the crisp rest for 10 to 15 minutes before serving so the filling can finish setting. Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

Make sure you use pure pumpkin puree, not pumpkin pie filling.
Brown the butter until golden and fragrant for the best flavor. Let it cool slightly before mixing into the topping.
Old-fashioned rolled oats give the topping the best texture.
The pumpkin filling should be set around the edges with a slight jiggle in the center when you remove it from the oven.
Let the crisp rest for 10 to 15 minutes before serving.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
Prepare the topping up to 2 days ahead and refrigerate separately. Assemble just before baking.
Store leftovers covered in the refrigerator for up to 4 days.

Nutrition