Pumpkin Crisp Recipe
This easy to make pumpkin crisp has a creamy pumpkin pie filling and a crumbly, crisp, streusel topping.
Servings: 8 servings
Ingredients
Pumpkin 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, all purpose or gluten free flour
- 1/3 cup dark brown sugar
- 1/4 cup pecans chopped
- 1/2 teaspoon ground cinnamon
- pinch salt
- 5 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat oven to 350° F. and spray a 9 inch deep dish pie plate, cast iron skillet, or similar sized baking dish with cooking spray.
- In a large bowl, whisk together the eggs until they're broken up and combined. Add in the remaining filling ingredients and whisk together until well combined. Pour the filling into the prepared skillet or baking dish.
- Wipe out the bowl and add in all of the ingredients for the topping except the butter. Stir together until combined. Add the small cubes of butter to the topping and use your hands or a pastry cutter to work them into the mixture until it's crumbly.
- Sprinkle the topping evenly over the pumpkin filling and place the skillet onto the middle rack of the oven. Bake for 35-40 minutes or until the filling is set. Remove from the oven and let it cool for 10-15 minutes before serving. Serve with whipped cream or vanilla ice cream.
Nutrition
Calories: 308kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 117mg | Potassium: 281mg | Fiber: 4g | Sugar: 24g | Vitamin A: 8656IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg