Pumpkin Crisp With Brown Sugar Oat Crumble

zoomed out shot of the pumpkin crisp recipe

5 from 1 vote

Pumpkin Crisp With Brown Sugar Oat Crumble

Creamy pumpkin pie filling baked under a brown sugar oat and nut crumble in one 10-inch cast iron skillet. All the flavor of pumpkin pie with no crust to make.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

For the Pumpkin Filling:

1 can 15 oz pumpkin puree
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs at room temperature
3/4 cup heavy cream at room temperature

For the Crisp Topping:

1 cup old-fashioned oats
2/3 cup all-purpose flour
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup chopped pecans or walnuts optional
1/2 cup cold unsalted butter cubed

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease a 10-inch cast iron skillet.
In a bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Stir in the chopped nuts.
1 cup old-fashioned oats, 2/3 cup all-purpose flour, 2/3 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt
Add the cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs. Place the bowl in the fridge while you make the filling.
1/2 cup cold unsalted butter, 2/3 cup chopped pecans or walnuts
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and heavy cream until smooth and well combined.
1 can 15 oz pumpkin puree, 1/4 cup granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 3 large eggs, 3/4 cup heavy cream
Pour the pumpkin filling into the greased skillet, then sprinkle the chilled crisp topping evenly over the top.
Bake for 45 minutes, until the center is set with no loose jiggle and the topping is golden brown and crisp.
Let the pumpkin crisp cool slightly before serving. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Make the topping first and chill it. Cold butter is what gives you crisp, buttery crumbs instead of a topping that melts into one layer.
Don't bake it like pumpkin pie. Pumpkin pie comes out with a jiggle. This comes out when the center is set and the topping is golden.
Pan: Tested in a greased 10-inch cast iron skillet.
Use 100% pure pumpkin puree, not canned pumpkin pie filling.
Storage: Airtight container in the fridge for 3 to 4 days. To freeze, wrap in plastic wrap and foil for up to 3 months, thaw overnight in the fridge, and rewarm in the oven.

Nutrition