Pumpkin Spice Crisp
Pumpkin Spice Crisp is the new gold standard for pumpkin desserts, sorry not sorry pumpkin pie, we're going a different way this Thanksgiving, and we're super excited about it. This fluffy pumpkin crisp is outta this world delicious.
Servings: 12 servings
Video
Equipment
- 8x11 baking dish
Ingredients
crisp topping
- 1/2 cup unsalted butter, softened
- 1 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cup chopped pecans
- 1/4 cup rolled oats
pumpkin filling
- 15 ounce can pumpkin puree (not pie filling)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 tsp` pumpkin pie spice
- 1/2 tsp salt
- 2/3 cup heavy cream
Instructions
- Preheat oven to 375F and set rack in the center position.
- To make the crisp topping, add the butter, flour, brown sugar, salt, spice, nuts, and oats to a mixing bowl, and mix together until the mixture is uniform and crumbly. The easiest way to do this is with your hands. Set aside.
- In another mixing bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, pumpkin pie spice and salt. Make sure it is all smooth.
- Add the heavy cream, and whisk it in well.
- Pour the mixture into your baking pan, and top with the crumble topping.
- Bake for about 45 minutes. The center should be slightly puffed up and not jiggly when it is done.
- Serve warm, with a scoop of vanilla ice cream, if desired.
Nutrition
Calories: 339 kcal · Carbohydrates: 40 g · Protein: 4 g · Fat: 19 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 241 mg · Potassium: 166 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 6019 IU · Vitamin C: 2 mg · Calcium: 48 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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