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Homemade Pumpkin Crisp
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4.92 from 12 votes

Pumpkin Crisp

Pumpkin Crisp is a simple pumpkin dessert that has double the crisp and is filled with a delicious pumpkin layer for the perfect fall treat!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin crisp
Servings: 12
Calories: 468kcal
Author: Amanda Rettke - iambaker.net

Ingredients

Crisp Mixture

  • 2 cups (180 g) quick-cooking oats
  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed

Pumpkin Mixture

  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 can (15 ounces) pure pumpkin
  • 1 cup (240 g) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Instructions

  • Preheat oven to 375°. Lightly spray a 12-inch oven-safe skillet* with nonstick cooking spray. Set aside.

Crisp Mixture

  • Combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. You want the butter to be no larger than pea-sized.
  • Spread 4 cups of crisp mixture over the bottom and up the sides of the prepared skillet and press flat. Set the remaining crisp mixture aside.

Pumpkin Mixture

  • In a large bowl, whisk together the eggs and sugar until combined.
  • Add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Whisk ingredients together until smooth.
  • Pour the pumpkin mixture on top of the layer of crisp in the skillet.
  • Sprinkle the remaining crisp mixture over top of the pumpkin.
  • Bake uncovered at 375°F for 35-45 minutes, or until golden brown.
  • Serve (warm or cold) with whipped cream or ice cream.

Video

Notes

*If you do not have a skillet you can use a 9x13 pan. 

Nutrition

Calories: 468kcal