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Pumpkin Pie Crisp

This cozy dessert features all the flavors you know and love in a pumpkin pie, but without the hassle of rolling a crust. The creamy pumpkin filling is complemented by the warm spices in the pumpkin pie spice blend and maple syrup. Oats and pecans add a lovely crunch to the topping. Serve warm with whipped cream or vanilla ice cream.

Active Time
15 mins
Total Time
1 hr 15 mins
Yield
Serves 12

How to Make It

1. Step
Preheat oven to 350℉.
2. Step
Toss oats, flour, pecans, 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt together in a medium bowl. Using your fingertips, mix in butter until the mixture is crumbly. Refrigerate for 15 minutes. Fold in 3 tablespoons maple syrup until well incorporated (it will be a wet sand consistency).
3. Step
Whisk pumpkin, milk, egg yolks, vanilla and the remaining 2/3 cup maple syrup, 2 teaspoons pumpkin pie spice and 1/2 teaspoon salt together in a large bowl. Pour into a 10-inch cast-iron skillet. Sprinkle the oat topping over the filling.
4. Step
Bake until the filling is set and the topping is golden brown, 30 to 35 minutes. Let cool slightly, about 10 minutes before scooping. Serve with vanilla ice cream, if desired.

Ingredients

  • ½ cup old-fashioned rolled oats
  • ½ cup whole-wheat flour
  • ¼ cup chopped pecans, toasted (see Tip)
  • 2 ½ teaspoons pumpkin pie spice, divided
  • 1 teaspoon salt, divided
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons pure maple syrup plus 2/3 cup, divided
  • 1 (15 ounce) can unseasoned pumpkin puree
  • ½ cup whole milk
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Vanilla ice cream for serving (optional)

Tags

Soy-FreeVegetarian

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