Pumpkin Pie Crisp
Active Time: 15 minutesTotal Time: 1 hour, 15 minutes
- 1/2 cup old-fashioned rolled oats
- 1/2 cup whole-wheat flour
- 1/4 cup chopped pecans, toasted
- 2 1/2 teaspoons pumpkin pie spice, divided
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small cubes
- 3 tablespoons pure maple syrup plus 2/3 cup, divided
- 1 (15-ounce) can unseasoned pumpkin puree
- 1/2 cup whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Vanilla ice cream for serving (optional)
Toss oats, flour, pecans, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon salt together in a medium bowl. Using your fingertips, mix in butter until the mixture is crumbly. Refrigerate for 15 minutes. Fold in 3 tablespoons maple syrup until well incorporated (it will be a wet sand consistency).
Whisk pumpkin, milk, egg yolks, vanilla, and the remaining 2/3 cup maple syrup, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt together in a large bowl. Pour into a 10-inch cast-iron skillet (or other 10-inch ovenproof skillet or baking pan). Sprinkle the oat topping over the filling.
Bake until the filling is set and the topping is golden brown, 30 to 35 minutes. Let cool slightly, about 10 minutes before scooping. Serve with vanilla ice cream, if desired.
Tasty tip: For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Recipe nutrition per serving: 166 Calories, Total Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 42 mg, Carbohydrates: 25 g, Fiber: 2 g, Added Sugars: 15 g, Protein: 3 g, Sodium: 203 mg, Potassium: 132 mg, Phosphorus: 58 mg, Iron: 1 mg, Folate: 12 mcg, Calcium: 37 mg, Vitamin A: 5693 IU, Vitamin C: 2 mg, Vitamin D: 11 IU.