Pumpkin Pie Crisp with Streusel Topping
This Pumpkin Pie Crisp with Streusel Topping is a delicious and easy dessert for this fall and a must-have for your Thanksgiving dessert. Featuring an oat and pecan crust with a pumpkin pie filling and a sweet streusel topping.
Servings: 12 servings
Equipment
- mixing bowls
- Electric hand mixer
- 12 inch oven safe skillet
Ingredients
Mixture for crust and topping
- 2 cups quick oats
- ½ cup chopped pecans
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks) butter, unsalted, very cold, and cubed
Pumpkin Pie Mixture
- 3 eggs
- 1 cup granulated sugar
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
- 1 cup heavy cream
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside. If you do not have an oven-safe skillet, a 13×9-inch baking pan will work.
- In a large mixing bowl, combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. A pastry cutter will work, too. You want the butter to be no larger than pea-sized crumbles.
- Spread 3½ cups of the crisp mixture over the bottom of the skillet and push the crust mixture up the side and press flat. Set the remaining crisp mixture aside for the topping.
- In a large bowl, use an electric hand mixer to combine the eggs and sugar until combined. Add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Blend together until smooth.
- Pour the pumpkin mixture on top of the layer of crisp in the skillet. Sprinkle the remaining crisp mixture over top of the pumpkin.
- Bake for 35-45 minutes, or until golden brown. Remove from oven and allow to cool a few minutes before serving.