Description
Pumpkin pie crisp brings autumn’s warmest embrace to classic dessert lovers. Layers of spiced pumpkin beneath a buttery crumble create comfort that pulls you into seasonal bliss with each delightful spoonful.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) quick oats
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
Nuts:
- ½ cup (60 g) chopped pecans
Wet Ingredients and Additional Components:
- 1 can (15 ounces / 425 g) pure pumpkin
- 1 cup (240 ml) heavy cream
- 3 eggs
- 1 cup (2 sticks / 227 g) unsalted butter, very cold and cubed
- 2 teaspoons vanilla extract
Instructions
- Position the oven rack in the center and heat to 375 degrees Fahrenheit (190 degrees Celsius). Thoroughly coat a 12-inch (30.5 centimeters) oven-safe skillet or 13×9-inch (33×23 centimeters) baking dish with nonstick cooking spray.
- In a spacious mixing vessel, amalgamate rolled oats, all-purpose flour, dark brown sugar, and pumpkin pie spice. Introduce cold unsalted butter cut into small cubes, then methodically break down the ingredients using fingertips or a pastry blender until the mixture transforms into coarse, irregular crumbs.
- Firmly compact approximately 3½ cups of the crisp mixture across the bottom and slightly up the sides of the prepared cooking vessel, creating a sturdy foundation. Set aside the remaining mixture for the topping layer.
- Using an electric hand mixer, whip eggs and granulated sugar until they become light and thoroughly integrated. Gradually fold in pumpkin puree, heavy whipping cream, pure vanilla extract, additional pumpkin pie spice, and kosher salt, blending until the mixture achieves a silky, uniform consistency.
- Gently cascade the pumpkin mixture over the prepared crust, ensuring even distribution. Delicately scatter the reserved crisp mixture across the surface, creating a textured topping.
- Transfer to the preheated oven and bake for 35-45 minutes, monitoring until the top develops a rich, golden-brown coloration and the center appears slightly set but still trembling.
- Extract from the oven and allow to rest for 10-15 minutes, permitting the dessert to stabilize and intensify its flavors before serving.
Notes
- Versatile Baking Option: Skip the skillet and use a 13×9-inch baking pan if you don’t have an oven-safe skillet, making this recipe accessible to all home bakers.
- Texture Tip: Mix the crisp mixture by hand to achieve perfect pea-sized crumbles, ensuring a delightful crunchy topping that complements the creamy pumpkin filling.
- Spice Blend Magic: Pumpkin pie spice is the secret weapon, infusing warmth and depth into both the crisp topping and smooth pumpkin mixture.
- Mixing Technique: Use an electric hand mixer to create a silky-smooth pumpkin filling, blending ingredients thoroughly for a consistent, creamy texture.
- Cooling Wisdom: Allow the dessert to rest briefly after baking, letting flavors meld and settle for a more intense and harmonious taste experience.
- Serving Suggestion: This dessert is perfect for fall gatherings, offering a rustic and comforting twist on traditional pumpkin pie.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 385 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg