Go Back

pumpkin crisp

A delicious fall dessert with a crunchy oat topping and a smooth pumpkin filling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 cup unsalted butter cold, cubed
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 1 can pure pumpkin 15 ounces
  • 1 cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon kosher salt

Method
 

Preparation Steps
  1. Preheat oven to 375°F. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk eggs and sugar until combined.
  3. Add pumpkin, cream, vanilla, pumpkin pie spice, and salt. Whisk until smooth.
  4. Pour pumpkin mixture into the prepared skillet over the prepared crisp layer.
  5. Sprinkle remaining crisp mixture over the pumpkin layer.
  6. Bake for 35-45 minutes until golden brown.
  7. Serve warm or cold with whipped cream or ice cream.

Notes

This pumpkin crisp is perfect for fall gatherings and holidays.