Description
Indulge in the delightful flavors of fall with this Pumpkin Crisp baked in a 10-inch cast iron skillet. A luscious pumpkin filling topped with a crunchy oat and nut topping, this dessert is a comforting treat for all occasions.
Ingredients
Pumpkin Filling:
- 1 can 15 oz pumpkin puree
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 3/4 cup heavy cream at room temperature
Crisp Topping:
- 1 cup old-fashioned oats
- 2/3 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup chopped pecans or walnuts
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F.
- Prepare Crisp Topping: In a bowl, combine oats, flour, brown sugar, cinnamon, salt, and nuts. Add cold butter, mix until crumbly, and chill.
- Mix Pumpkin Filling: In a large bowl, mix pumpkin, sugars, spices, salt, eggs, and cream until smooth.
- Assemble: Pour pumpkin filling into skillet and top with crisp mixture.
- Bake: Bake at 350°F for 45 minutes until set and golden.
- Serve: Let cool slightly before serving, optionally with ice cream or whipped cream.
Notes
- You can adjust the spices in the pumpkin filling to suit your taste preferences.
- Feel free to swap pecans or walnuts with your favorite nuts for the crisp topping.
- For a richer flavor, you can add a dash of vanilla extract to the pumpkin filling.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 406 Calories
- Sugar: 32g
- Sodium: 223mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 94mg
