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pumpkin crisp baked in a cast iron skillet. top down view of crisp garnished with scoops of vanilla ice cream and fall flowers. a section of the crisp has been scooped away and a few crumbs remain.
Heather Wolf

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Crisps and Crumbles
Cuisine: American
Ingredients Method

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

Method
 

Pumpkin Filling
  1. Preheat oven to 350 degrees. Grease a 9 inch pie plate or cast iron skillet with butter then set aside.
  2. Combine all pumpkin filling ingredients in a large mixing bowl. Whisk until combined then pour filling into the pie plate.
  3. Bake pumpkin filling for 25 minutes until pumpkin begins to set. While filling is baking, prepare oat crisp.
Oat Crisp
  1. 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
  1. Once pumpkin has par baked, remove from the oven and sprinkle oat crisp over the top.
  2. 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.
  3. Cool for one hour at room temperature then serve warm with scoops of ice cream.
  4. Cover and store in the refrigerator up to 5 days.