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Pumpkin Crisp with Maple & Oat Topping

Yield: 8 servings
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
This pumpkin crisp is the absolute best for autumn! The filling is spiced and super creamy and the topping is buttery and nutty thanks to pecans and toasted oats. This recipe is a little simpler than pumpkin pie but has all of the best fall flavors!


Pumpkin Filling

  • 2 large eggs, room temperature
  • 1/2 c brown sugar, packed
  • 1/4 c white sugar
  • 15 oz can of pumpkin*
  • 1 c half and half
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom or ginger
  • 1/4 tsp Kosher salt

Maple Oat Streusel

  • 1/2 c unsalted butter, cut into 1-inch pieces
  • 1 c all purpose flour
  • 1 c old-fashioned oats
  • 1/3 c brown sugar
  • 1/4 c 100% maple syrup
  • 1/2 c pecans, roughly chopped
  • Pinch of Kosher salt
  • Vanilla ice cream or whipped cream, for serving


Pumpkin Filling

  • Preheat the oven to 375°F. Grease a 2-3 qt. casserole dish, 12-inch cast-iron skillet, or deep pie/tart pan with butter. Set aside.
  • In a medium bowl, whisk together the eggs, brown sugar, and white sugar until the mixture is thick and pale, about 1 minute. Add the canned pumpkin and stir until smooth.
  • Next add the half and half, vanilla extract, pumpkin pie spice, cinnamon, cardamom/ginger, and salt. Stir until thoroughly combined. Pour into the prepared dish and set aside.

Maple Oat Streusel

  • In a medium bowl, toss the unsalted butter and flour together. Then, using a pastry blender, cut the butter into the flour until you have pea-sized pieces. Add the oats, brown sugar, maple syrup, pecans, and salt. Mix until a thick dough forms. (You may need to use your hands. Just work quickly to prevent the butter from melting).
  • Crumble the streusel over the pumpkin filling. Bake for 40-45 minutes, until the edges are set, the filling is a little jiggly, and the topping is golden-brown. Let the crisp cool for at least 10-15 minutes before serving.
  • Serve the crisp with vanilla ice cream or whipped cream. Enjoy!


*Make sure you're using canned pumpkin not pumpkin pie filling!
If you don't have a pastry blender, use two butter knives to cut the butter into the flour. Or, you can use a food processor and then add the mixture to a bowl before mixing in the remaining ingredients.
If you want to use mini skillets, add use 1 1/4 c. of filling per skillet and about 1 c. of topping. Bake for 25-30 minutes.
Depending on the size of the baking dish, you may need to bake the crisp for more or less time. If your dish is smaller, start checking for doneness at 25 minutes. If it's larger, start checking at 35-40 minutes. The internal temperature of the filling should reach 180°F.
Cuisine: American
Course: Dessert
Serving: 1scoop, Calories: 425kcal, Carbohydrates: 50.7g, Protein: 7.5g, Fat: 22.9g, Saturated Fat: 10.6g, Cholesterol: 83mg, Sodium: 192mg, Potassium: 340mg, Fiber: 4.9g, Sugar: 29g, Calcium: 96mg, Iron: 3mg
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