Dessert
Pumpkin Pie Crisp
Warm pumpkin spices and pure maple syrup infuse a silky pumpkin custard that bakes beneath a golden oat and pecan crumble, delivering creamy bites that finish with a rich, nutty crunch.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 12
Nutrition per Serving
- Calories
- 166
- Protein
- 3g
- Carbs
- 25g
- Fat
- 7g
- Fiber
- 2g
- Sugar
- 17g
- Sodium
- 203mg
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup whole-wheat flour
- 1/4 cup chopped pecans, toasted (see Tip)
- 2 1/2 tsp pumpkin pie spice, divided
- 1 tsp salt, divided
- 4 tbsp cold unsalted butter, cut into small cubes
- 3 tbsp pure maple syrup plus 2/3 cup, divided
- 1 (15 ounce) can unseasoned pumpkin puree
- 1/2 cup whole milk
- 2 large egg yolks
- 1 tsp vanilla extract
- Vanilla ice cream for serving (optional)
Instructions
- Preheat oven to 350℉.
- 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).
- 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.
- 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.