6tablespoonsunsalted buttercold and cut into pieces
Instructions
Preheat the oven to 400°F.
Mix the pumpkin puree, milk, sugar, eggs, pumpkin pie seasoning and vanilla together in a large bowl. Pour the mixture into a 12-inch cast iron skillet or a 9x13-inch casserole dish.
29 ounces canned pumpkin purée, 1 ½ cup whole milk, 1 cup granulated sugar, 3 large eggs, 1 teaspoon pumpkin pie spice, 1 teaspoon pure vanilla extract
Whisk the oats, flour, brown sugar, cinnamon and salt together in a medium bowl then cut the butter into the mix using a pastry cutter or a fork until it forms a crumbly mixture.
1 cup old fashioned oats, ⅓ cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon kosher salt, 6 tablespoons unsalted butter
Crumble the topping around the top of the pumpkin mix then bake for 30-40 minutes or until the center of the crisp jiggles only slightly and the top turns a light, golden brown.
Let it rest for 15 minutes before serving.
See post for storage options, tips, variations, and FAQs.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pumpkin crisp. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.