Pumpkin Crisp

This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, cast iron pumpkin crisp, easy pumpkin dessert for fall, fall dessert, pumpkin crisp, pumpkin crisp recipe, pumpkin pecan crisp, pumpkin pie crisp

Prep Time 15

Cook Time 45

Resting 15

Total Time 1 15

Servings

Calories 450kcal

Author Cathy Pollak

Equipment

cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
whisk For mixing the pumpkin filling until smooth.
pastry cutter or fork. For incorporating cold butter into the topping.
measuring cups and spoons For measuring the ingredients.

Ingredients

cooking spray

Pumpkin Filling:

1 (15-oz / 425 g) can pumpkin purée
½ cup (107 g) packed dark brown sugar or light brown sugar
¼ cup (50 g) granulated sugar
2 large eggs
1 cup (240 ml) evaporated milk
1 tsp (5 ml) vanilla extract
1½ tsps (3 g) pumpkin pie spice
½ tsp (1.3 g) ground cinnamon
¼ tsp (1.5 g) table salt

Oat and Pecan Crisp Topping:

1 cup (90 g) old-fashioned rolled oats
¾ cup (90 g) all-purpose flour
¾ cup (160 g) packed dark brown sugar or light brown sugar
1 tsp (2.6 g) ground cinnamon
pinch of salt
½ cup (113 g) cold unsalted butter cubed
½ cup (55 g) chopped pecans

Optional For Serving:

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.
cooking spray
In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.
1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
Pour the pumpkin mixture into the prepared skillet and spread evenly.
In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.
1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.
½ cup (55 g) chopped pecans
Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.
vanilla ice cream, whipped cream

Notes

Use 100% pure pumpkin purée, not pumpkin pie filling.
Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition