creamy & buttery

This Pumpkin Crisp recipe will give pumpkin pie a run for its money! It's so easy to make with a creamy pumpkin filling and toasted brown butter topping. A dessert with incredible textures and flavors!

WHAT YOU NEED unsalted butter old fashioned oats pecan halves all-purpose flour light brown sugar ground cinnamon kosher salt cream cheese maple syrup pumpkin puree eggs vanilla extract ground ginger ground nutmeg ground cloves heavy cream

1. Preheat the oven to 350F. In an 11″ oven-safe skillet, add 1/2 cup of butter. 2. 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.

3. Then pour the mixture into a mixing bowl and stir in the remaining 1/4 cup of butter. Do not clean the skillet. 4. Once the butter is melted and mixed in, stir in the flour, brown sugar, cinnamon, and salt. Transfer the bowl to the refrigerator.

5. Whisk together the cream cheese, brown sugar, and maple syrup. Once smooth, mix in the pumpkin, eggs, egg yolk, vanilla, salt, and spices. Whisk in the heavy cream. The mixture should be pretty thin. 6. Pour the batter into the skillet that was used to brown the butter.

7. Top with the chilled crumble, making sure to cover every single inch of the batter. 8. Bake for 40-45 minutes. It’s done when the crisp is golden brown and the very center has a slight jiggle. 9. Allow the crisp to cool for about an hour, then scoop and top with ice cream. Enjoy!