Pumpkin Crisp | It's so good!

Posted by Jill Bosich on

Hold up, it's more than just all about Thanksgiving anymore, pumpkin season is upon us and it's time to look at seasonal desserts a bit differently! There's much too much to enjoy beyond the typical holiday pie. When we think of "crisps", we often think of summer berries, fall apples, but what about using the squash that's just as adaptable? Guess what! It works! This little recipe is so tasty, full of flavor, very moist and is amazing with vanilla ice cream! So if you need a dessert option that makes a nice size portion, then this recipe is a must try!


According to PBS, "Today, the most popular way to prepare pumpkins is undoubtedly pumpkin pie. This trend first began during the 1800's when it became stylish to serve sweetened pumpkin dishes during the holiday meal. The earliest sweet pumpkin recipes were made from pumpkin shells that had been scooped out and filled with a ginger-spiced milk, then roasted by the fire." It's wonderful to have a spot of history to the why we do what we do and enjoy what we've enjoyed, it all started somewhere!

So onto this preparation. What's nice about this dessert is it's actually more flavorful than pie! It's got more texture and where a pie crust leans a little bland in it's composition, this crispy, free-style crust is full of oats, butter, sugar and spices for a super result. Trust me when I say it's likely that you'll want seconds! So let's get to it and trust me when I saw you'll likely be preparing this well into winter! 

pumpkin crisp


2 c. quick oats

2 c. all-purpose flour

1 c. packed brown sugar (dark preferred)

½ t. baking powder

½ t. baking soda

1 t. cinnamon, ground

1 t. ginger, ground

2 sticks butter, salted, cut into chunks, cold

Pumpkin Mix

3 eggs

1 c. granulated sugar

15 oz pumpkin purée, canned

2/3 c. heavy cream

1 t. cinnamon, ground

1 t. ginger, ground

2 t. vanilla extract

½ t. salt


Preheat oven to 375°. Grease a 12-inch cast iron skillet with cooking spray. In a medium size bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and spices together. Add in the cubed butter and using a pastry blender or fork, break up the butter into the flour mixture until the butter is pea-sized and well distributed throughout. Spread 4 cups over the bottom of the prepared skillet and up the sides, pressing flat. Set the remaining crisp mixture aside.

In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, spices, and salt. Whisk until smooth and blended. Pour the pumpkin mixture on top of the layer of crisp in the skillet. Pour remaining crisp mixture over top of the pumpkin. Bake uncovered at 375°F for 35-45 minutes. Or until a knife inserted into the center comes out clean. Allow to cool. Serve at room temperature with whipped cream or ice cream.

Adapted from: iambaker

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