Pumpkin Crisp

I found this recipe on pintrest from i am baker, and let me tell you, it didn’t disappoint

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Pumpkin Crisp

Yield: 10

Author: Cook Clean & Repeat

This recipe was inspired by iambaker.net and it was impeccable.

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Ingredients

Crisp Mix

• 2 cups (180 g) quick-cooking oats
• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) light brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed

Pumpkin Mixture

• 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 can (15 ounces) pure pumpkin
• 1 cup (240 g) heavy cream
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt

Instructions

Prep

1. Preheat oven to 375°. Lightly spray a 12-inch oven-safe skillet* with nonstick cooking spray. Set aside.

Crisp Mix

1. Combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. You want the butter to be no larger than pea-sized.
2. Spread 4 cups of crisp mixture over the bottom and up the sides of the prepared skillet and press flat. Set the remaining crisp mixture aside.

Pumpkin Mix

1. In a large bowl, whisk together the eggs and sugar until combined.
2. Add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Whisk ingredients together until smooth.
3. Pour the pumpkin mixture on top of the layer of crisp in the skillet.
4. Sprinkle the remaining crisp mixture over top of the pumpkin.
5. Bake uncovered at 375°F for 35-45 minutes, or until golden brown.
6. Serve (warm or cold) with whipped cream or ice cream.

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