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
Step 1
Preheat the oven to 350F.
Step 2
In an 11″ oven-safe skillet, add 1/2 cup of butter.
Step 3
Melt down and continue to stir as it browns. RIGHT when it starts to darken, add in the oats and pecans.
Step 4
Continue stirring and toast the oats and pecans for about 5 minutes.
Step 5
Then pour the mixture into a mixing bowl and stir in the remaining 1/4 cup of butter (sliced). Do not clean the skillet.
Step 6
Once the butter is melted and mixed in, stir in the flour, brown sugar, cinnamon, and salt.
Step 7
Transfer the bowl to the refrigerator.
Step 8
In a large mixing bowl, whisk together the cream cheese, brown sugar, and maple syrup.
Step 9
Once smooth, mix in the pumpkin, eggs, egg yolk, vanilla, salt, and spices.
Step 10
When that’s well combined, whisk in the heavy cream. The mixture should be pretty thin.
Step 11
Pour the batter into the skillet that was used to brown the butter. Top with the chilled crumble, making sure to cover every single inch of the batter.
Step 12
Bake for 40-45 minutes. It’s done when the crisp is golden brown and the very center has a slight jiggle.
Step 13
Allow the crisp to cool for about an hour, then scoop and top with ice cream. Enjoy!
Step 14
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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.
