Pumpkin Crisp

This pumpkin crisp is kind of like if a pumpkin pie had a special twist.

It has the fluffy middle of a traditional pumpkin pie, but is sandwiched between layers of a traditional crisp with tons of pumpkin flavors. 

This recipe is now one that is going to be permanent in my fall cooking menu! 

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Pumpkin Crisp

Preheat oven to 375ºF. 

Thoroughly butter a 12 or 13-inch cast iron skillet. Set aside. 

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In a large mixing bowl, add some oats, flour, brown sugar, baking powder, baking soda, and pumpkin pie spice. Stir to combine. 

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Add in some cubed butter. 

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And then use your hands to integrate butter into dry ingredients. You want the butter to be coated entirely. 

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Spread 4 cups over the bottom of the prepared pan. 

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And then press flat. Set the remaining crisp mixture to the side. 

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In a separate mixing bowl, add in some granulated sugar and 3 large eggs. 

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Whisk together until smooth and light. 

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When fully combined, add some pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt. 

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Whisk this mixture until completely smooth. 

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Pour the pumpkin mixture on top of the layer of crisp mixture in the skillet. 

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Then sprinkle the remaining crisp mixture over the top of the pumpkin mixture. 

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Bake, uncovered, for 40-45 minutes or until golden brown. 

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So darn delicious! 

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Serve warm with whipped cream or heavy cream. 

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Ingredients

Crisp Mixture

  • 2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 2 sticks butter, cubed and cold

Pumpkin Mixture

  • 3 large eggs
  • 1 cup granulated sugar
  • 1-15 ounce can pumpkin puree
  • 2/3 cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 375ºF. Grease a 12 or 13-inch skillet with cooking spray or butter. Set aside. 
  2. Combine oats, flour, brown sugar, baking powder, baking soda, and pumpkin pie spice. Stir to combine. Add the cubed butter and use your hands to combine. You want the butter to be about pea-sized and coated entirely.
  3. Spread 4 cups over the bottom of the prepared skillet and press flat. Set the remaining crisp mixture to the side. 
  4. In a large bowl, whisk together the eggs and sugar. When smooth and fully combined, add pumpkin, heavy cream, vanilla, pumpkin pie spice, and salt. 
  5. Pour the pumpkin mixture on top of the layer of crisp mixture in the skillet. 
  6. Sprinkle the remaining crisp mixture over the top of the pumpkin. 
  7. Bake uncovered for 40-45 minutes or until golden brown. 
  8. Serve warm with whipped cream or heavy cream. Store covered at room temperature overnight and then up to 3 days in the refrigerator. 

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