Go Back

pumpkin crisp recipe

Pumpkin Crisp is a simple pumpkin dessert that has double the crisp and is filled with a delicious pumpkin layer for the perfect fall treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Crisp Mixture
  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 cup light brown sugar packed
  • 2 teaspoons pumpkin pie spice
  • 1 cup unsalted butter cold, cubed
Pumpkin Mixture
  • 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.
Crisp Mixture
  1. Combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. You want the butter to be no larger than pea-sized.
  2. Spread 4 cups of crisp mixture over the bottom and up the sides of the prepared skillet and press flat. Set the remaining crisp mixture aside.
Pumpkin Mixture
  1. In a large bowl, whisk together the eggs and granulated sugar until combined.
  2. Add pure pumpkin, heavy cream, vanilla, pumpkin pie spice, and kosher salt. Whisk ingredients together until smooth.
  3. Pour the pumpkin mixture on top of the layer of crisp in the skillet.
  4. Sprinkle the remaining crisp mixture over top of the pumpkin.
  5. Bake uncovered at 375°F for 35-45 minutes, or until golden brown.
  6. Serve (warm or cold) with whipped cream or ice cream.