Pumpkin Crisp

Ingredients

• 15 oz Pumpkin puree (one standard can)
• 1 cup Heavy whipping cream (visible in video)
• 2 Eggs (standard for custard)
• 0.75 cup Sugar (estimated for custard)
• 1 tsp Pumpkin pie spice (or cinnamon and nutmeg)
• 0.5 cup Butter (melted, for crumb topping and skillet)
• 1 cup All-purpose flour (for crumb topping)
• 0.5 cup Brown sugar (for crumb topping)
• 1 tsp Cinnamon (for crumb topping)
• Vanilla ice cream (for serving)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and butter a large skillet or baking dish.

2. 2

   In a large bowl, whisk together the pumpkin puree, heavy whipping cream, eggs, sugar, and pumpkin pie spice until smooth and creamy.

3. 3

   Pour the pumpkin custard mixture into the prepared buttered skillet.

4. 4

   In a separate bowl, combine the flour, brown sugar, cinnamon, and melted butter to create a buttery cinnamon crumb topping. The mixture should be crumbly.

5. 5

   Pile the crumb topping evenly over the top of the pumpkin custard layer.

6. 6

   Bake until the topping is golden and crisp and the pumpkin layer is set but still slightly soft, approximately 40-50 minutes.

7. 7

   Serve the pumpkin crisp warm with a scoop of vanilla or cinnamon ice cream.

Notes

The author notes that this recipe uses a buttery cinnamon crumb instead of traditional oats. It is best served warm to contrast the cold ice cream.

Nutrition per serving

• dessert
• pumpkin
• fall
• baking
• skillet dessert
• vegetarian