Pumpkin Crisp

Ingredients:

  • Cooking spray
  • 3 eggs
  • 1 cup granulated sugar
  • 1 (15 ounce) can pumpkin purée
  • 2/3 cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • Topping
    • 1½ cups all-purpose flour
    • 1½ cups dark brown sugar
    • Pinch kosher salt
    • ¾ cup cold butter (in ½ inch cubes)
    • 1 cup pecans (chopped)
  • Whipped cream or vanilla ice cream for garnish

Directions

Preheat oven to 375° F. Grease a skillet with cooking spray.

In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and ½ teaspoon kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40-45 minutes.

Serve with whipped cream or ice cream.

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