Packed full of pumpkin and topped with a golden oat crumble, this warm and cozy Pumpkin Crisp is a crustless take on your favorite Thanksgiving pie.

Recipe Inspiration pumpkin crisp

Filling Ingredients

– 15 ounces canned pumpkin puree – 1 cup heavy cream – 1/4 cup whole milk – 1/3 cup light brown sugar – 2 large egg – 1 tsp ground cinnamon – 1/2 tsp ground nutmeg – 1/2 tsp sea salt fine – 1/2 tsp vanilla pure

Crisp Ingredients

– 6 Tbsp unsalted butter (cubed and softened) – 1 cup old fashioned oats – 1/2 cup light brown sugar (packed) – 1 tsp ground cinnamon – 3/4 cup all-purpose flour

Instructions

Pumpkin Filling – Preheat oven to 350 degrees. Grease a 9 inch pie plate or cast iron skillet with butter then set aside. – Combine all pumpkin filling ingredients in a large mixing bowl. Whisk until combined then pour filling into baking dish. – Bake pumpkin filling for 25 minutes until pumpkin begins to set. While filling is baking, prepare oat crisp.

Instructions

Oat Crisp – Add all oat crisp ingredients to a large mixing bowl. - Using a fork, combine ingredients together until mixture is crumbly and butter is reduced to pea-sized. - Set oat crisp aside until pumpkin filling has finished pre-baking.

assembly

– After pumpkin has par baked, remove from oven and sprinkle crisp on top. – Return to oven and bake for an additional 30 to 35 minutes or until top is golden brown and a toothpick inserted in the center of filling comes out clean. – Cool for 1 hour at room temp then serve warm with scoops of ice cream.

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