Can pumpkin crisp be made gluten free?

Yes! Swap the flour with an all purpose gluten free baking flour and make sure to use certified gluten free oats.

Can I use a different kind of nut in the crisp topping?

If pecans aren't your thing, walnuts are another great option. Otherwise, you can omit the nuts altogether and sub in more oats.

Can I use milk instead of heavy cream?

Heavy cream provides the best flavor and texture, but milk can also be used. I suggest swapping the 3/4 cup of heavy cream with 2/3 cup of milk.

Can the crisp be baked in a different dish?

This recipe will also work in a 9x9 baking pan or anything of similar size. It can also be baked in a 9x13 dish, but just know that the crisp won't be as deep.

What is the best way to serve pumpkin crisp?

This dish is best served slightly warm or at room temperature with a scoop if ice cream! But it's important to let it cool for an hour before serving in order for the filling to set.

How do you store pumpkin crisp?

The pan can be covered and stored in the refrigerator. Alternatively, the crisp can be scooped out and stored in an air tight container. It will keep for about 4 days.

Pumpkin Crisp - Butternut Bakery

Pumpkin Crisp

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5 from 6 reviews

Author: Jenna Barnard
Total Time: 2 hours
Yield: 8-10 servings

Description

This pumpkin crisp will give pumpkin pie a run for its money! It’s so easy to make with a creamy pumpkin filling and a toasted brown butter topping. It’s a very unassuming dessert but the flavors and textures are incredible.

Ingredients

Pumpkin Crisp

3/4 cup (170g) unsalted butter, divided
1 cup (100g) old fashioned oats
1 cup (125g) pecan halves, chopped
1 cup (132g) all-purpose flour
3/4 cup (150g) light brown sugar, packed
1 1/2 tsp ground cinnamon
1/4 tsp kosher salt

Pumpkin Crisp Filling

8 oz cream cheese, room temp
1/2 cup (105g) light brown sugar, packed
1/4 cup (60g) pure maple syrup
1 15oz can pumpkin puree
2 large eggs + 1 egg yolk
2 tsp vanilla extract
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup (180g) heavy cream

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Instructions

Pumpkin Crisp

Preheat the oven to 350F.
In an 11″ oven-safe skillet (this is what we will bake the crisp in), add 1/2 cup of butter.
Melt down and continue to stir as it browns. RIGHT when it starts to darken, add in the oats and pecans.
Continue stirring and toast the oats and pecans for about 5 minutes.
Then pour the mixture into a mixing bowl and stir in the remaining 1/4 cup of butter (sliced). Do not clean the skillet.
Once the butter is melted and mixed in, stir in the flour, brown sugar, cinnamon, and salt.
Transfer the bowl to the refrigerator.

Pumpkin Crisp Filling

In a large mixing bowl, whisk together the cream cheese, brown sugar, and maple syrup.
Once smooth, mix in the pumpkin, eggs, egg yolk, vanilla, salt, and spices.
When that’s well combined, whisk in the heavy cream. The mixture should be pretty thin.
Pour the batter into the skillet that was used to brown the butter. Top with the chilled crumble, making sure to cover every single inch of the batter.
Bake for 40-45 minutes. It’s done when the crisp is golden brown and the very center has a slight jiggle.
Allow the crisp to cool for about an hour, then scoop and top with ice cream. Enjoy!

Equipment

Staub Cast Iron Skillet

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Cast Iron Skillet

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Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Find it online: https://butternutbakeryblog.com/pumpkin-crisp/

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