Ingredients
Crisp Mixture
- 2 cups (180 g) quick-cooking oats
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
Pumpkin Mixture
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 can (15 ounces) pure pumpkin
- 1 cup (240 g) heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
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Preheat oven to 375°. Lightly spray a 12-inch oven-safe skillet* with nonstick cooking spray. Set aside.
Crisp Mixture
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Combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. You want the butter to be no larger than pea-sized.
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Spread 4 cups of crisp mixture over the bottom and up the sides of the prepared skillet and press flat. Set the remaining crisp mixture aside.
Pumpkin Mixture
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In a large bowl, whisk together the eggs and sugar until combined.
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Add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Whisk ingredients together until smooth.
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Pour the pumpkin mixture on top of the layer of crisp in the skillet.
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Sprinkle the remaining crisp mixture over top of the pumpkin.
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Bake uncovered at 375°F for 35-45 minutes, or until golden brown.
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Serve (warm or cold) with whipped cream or ice cream.