Pumpkin Crisp
Total Time
2 hours
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(8)
Ingredients
8-10 servings
- 3/4 cup (170g) unsalted butter, divided
- 1 cup (100g) old fashioned oats
- 1 cup (125g) pecan halves, chopped
- 1 cup (132g) all-purpose flour
- 3/4 cup (150g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 8 oz cream cheese, room temp
- 1/2 cup (105g) light brown sugar, packed
- 1/4 cup (60g) pure maple syrup
- 1 15oz can pumpkin puree
- 2 large eggs + 1 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 (180g) heavy cream
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Preparation
Chef’s notes
Brown Butter – This step is crucial as it adds so much flavor to this crisp. The trick is to add the oats and pecans RIGHT when the butter starts to brown. Since the oats and pecans are toasted for 5 minutes, it’s important not to take the butter too far. Otherwise, the brown butter can burn.
Flour – When measuring the flour, I always suggest using a scale for accuracy. Otherwise, spoon the flour into a measuring cup and level it off for light and fluffy cups.
Cream Cheese – Use room temperature cream cheese to achieve a smooth pumpkin filling. I also suggest using Philadelphia as it has the best texture.
Pumpkin – Pumpkin puree can vary in flavor and moisture depending on the brand. I always use Libby’s!
Baking – The crisp is done when the top is golden and the very center has a slight jiggle. If you notice it crisp is browning too much, lay a sheet of foil over the crisp and continue to bake.