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Pumpkin Crisp

95/100 by 120 users
Pumpkin Crisp

INGREDIENTSCRISP MIXTURE

  • 2 cups (180g) quick-cooking oats
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup (227g) butter cubed while cold

PUMPKIN MIXTURE

  • 3 eggs
  • 1 cup (200g) granulated sugar
  • 1 can (15 ounces) pumpkin purée
  • 2/3 cup (80g) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

INSTRUCTIONS

  1. Preheat oven to 375°.

CRISP MIXTURE

  1. Grease a 12inch or 13-inch skillet with cooking spray or butter.
  2. Combine the oats flour brown sugar baking powder baking soda and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely.
  3. Spread 4 cups over the bottom of your prepared pan and press flat.
  4. Set the remaining crisp mixture aside.

PUMPKIN MIXTURE

  1. In a large bowl whisk together eggs and sugar.
  2. When smooth and fully combined add pumpkin cream vanilla pumpkin pie spice and kosher salt. Whisk until smooth and blended.
  3. Pour the pumpkin mixture on top of the layer of crisp in the skillet.
  4. Pour remaining crisp mixture over top of the pumpkin.
  5. Bake uncovered at 375°F for 35-45 minutes.
  6. Serve with whipped cream or ice cream.

This article and recipe adapted from this site

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