Pumpkin Crisp
A delightful dessert with a creamy pumpkin filling topped with a crunchy oat-based crisp, perfect for fall occasions.
Ingredients
Crisp Topping
- 3/4 cup unsalted butter, divided 1/2 cup for the topping, 1/4 cup for greasing the baking dish
- 1 cup old fashioned oats
- 1 cup pecan halves, chopped Can be substituted with walnuts or almonds
- 1 cup all-purpose flour Use almond flour for a gluten-free option
- 3/4 cup light brown sugar, packed For the crisp topping
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
Pumpkin Filling
- 8 oz cream cheese, room temp Make sure it's at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 can pumpkin puree (15 oz) Can use homemade or canned
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup heavy cream For serving, drizzled
Instructions
Preparation of Crisp Topping
- Preheat your oven to 350°F (175°C).
- In a bowl, melt 1/2 cup of butter.
- Mix in oats, pecans, flour, 3/4 cup brown sugar, cinnamon, and salt until crumbly. Set aside.
Making the Filling
- In another bowl, beat the cream cheese until smooth.
- Add 1/2 cup brown sugar, maple syrup, pumpkin puree, eggs, egg yolk, vanilla extract, and all the spices. Mix well until combined.
Assembly and Baking
- Pour the pumpkin filling into a greased baking dish.
- Sprinkle the crisp topping evenly over the filling.
- Bake for about 40-45 minutes or until the topping is golden brown and the filling is set.
Cooling and Serving
- Let it cool for a few minutes before serving.
- Enjoy it warm or chilled with a drizzle of heavy cream.
Notes
Store leftover Pumpkin Crisp in the refrigerator for up to 5 days. It can also be frozen for about 3 months. Make sure to cover it tightly.