Description
Pumpkin Crisp is a delightful fall dessert featuring a double layer of crisp mixture and a luscious pumpkin filling, creating a perfect balance of flavors and textures.
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: Preheat oven to 375°. Lightly spray a 12-inch oven-safe skillet* with nonstick cooking spray. Set aside.
- Crisp Mixture: Combine oats, flour, brown sugar, and pumpkin spice. Add cubed butter and mix until crumbly. Spread 4 cups over skillet bottom and press flat. Set aside remaining mixture.
- Pumpkin Mixture: Whisk eggs and sugar. Add pumpkin, cream, vanilla, spices, and salt. Mix well. Pour over crisp layer. Sprinkle remaining crisp on top.
- Bake: Bake at 375°F for 35-45 minutes until golden brown.
- Serve: Serve warm or cold with whipped cream or ice cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
