Pumpkin Crisp
For a crustless twist on pumpkin pie, this warm and cozy Pumpkin Crisp is an addicting alternative. Packed full of pumpkin and topped with a golden oat crumble, Pumpkin Crisp is an out-of-this-world take on your favorite Thanksgiving pie.
Ingredients
Pumpkin Filling
- 15 ounces canned pumpkin puree
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/3 cup light brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 1/2 tsp vanilla pure
Oat Crisp
- 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 unbleached
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 the pie plate.
- Bake pumpkin filling for 25 minutes until pumpkin begins to set. While filling is baking, prepare oat crisp.
Oat Crisp
- Add all oat crisp ingredients to a large mixing bowl. Using a fork, combine ingredients until mixture is crumbly and butter is reduced to pea-sized. Set aside until pumpkin filling has finished pre-baking.
Assembly
- Once pumpkin has par baked, remove from the oven and sprinkle oat crisp over the top.
- Return pumpkin crisp 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 pumpkin filling comes out clean.
- Cool for one hour at room temperature then serve warm with scoops of ice cream.
- Cover and store in the refrigerator up to 5 days.