Pumpkin Oat Crisp

Good morning, friends. It’s been awhile. Like many of you, I feel like I’m finally exhaling after many months (years?) and it seemed like a good time to celebrate with a very simple fall dessert for all you pie lovers out there who are too tired to make homemade pie crust this year. You’re forgiven: 2020 has been a beast.

We won’t be home for Thanksgiving this year. The day before the holiday, we start our month-long no-home journey, bouncing around between Airbnb’s, my Dad’s cabin in Lake Tahoe and my mom’s house in Vermont for Christmas. As many of you know, we sold our home in Seattle and were searching for a new house here in the PNW or out East to be closer to family, sort of letting the house determine where we’d move as crazy as that sounds (and yes, it became crazier and crazier as late nights found us searching in odd locales we’d never heard of or been to).

Ultimately, we stumbled across a 1900 Victorian home in coastal Maine that we fell in love with, so we’re taking a really big plunge and moving basically as far across the country as humanly possible (as all the moving company people like to remind me when I complain about the price of a moving truck).

My sisters both live in Maine, and our kids will actually get to know each other now, which feels monumentally important these days. The house has a really big yard for Oliver and Frances to play and for us to garden – it’s super light and bright for a Victorian, and reminds me a little of the house I grew up in in Northern California. We can walk to the ocean, the neighborhood looks incredibly sweet on Google Maps (YES, you read that right: BOUGHT A HOUSE WITHOUT EVER SEEING IT IN PERSON, which I never ever thought we’d do in a million years but … 2020), Oliver’s pumped about the snow (check back in with him in three months), and we’re asking Santa for a sled.

I’m hoping once we get settled in Maine and aren’t doing house projects and cleaning and packing at all hours of the day, I’ll have a bit more time to cook and bake for fun, and share with you here. For now: pumpkin crisp!

So this recipe is made for all of you pumpkin pie lovers out there who just can’t be bothered this year. For us, since we’ll be in an Airbnb and I didn’t know if they’d have a rolling pin or what their kitchen would be like, I futzed around to develop something similar-ish that would make us all happy. The filling tastes much like pumpkin pie, but it’s a little airier and less dense. The crisp topping is made with oat flour, brown sugar and pecans so it’s technically gluten-free if that’s a concern. Top with a little whipped cream and dessert is done – no rolling or crimping or blind baking. Ease this year: let’s take a break where we can.

I hope you all have a really restful Thanksgiving for those celebrating. I’m hoping to follow up with a road trip snack I’ll be making for the boys as they head out to Maine next month (Frances and I will fly and meet up with them), and I’ll share photos with you here and over on Instagram, too, if you’re curious to see more about our new home there. xox

 

Pumpkin Oat Crisp

Pumpkin Oat Crisp

  • Yield: 6-8 servings
  • Prep time: 15 mins
  • Cook time: 40 mins
  • Total time: 55 mins

Ingredients

For the Filling:

2 large eggs, plus 1 egg yolk
1 12. oz can evaporated milk
1 15. oz can pumpkin puree
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/8 teaspoon cardamom
1/2 teaspoon kosher salt

Topping

4 tablespoons cold unsalted butter, cubed
1/3 cup oat flour
3 tablespoons dark brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3/4 cup chopped pecans

Instructions

Preheat the oven to 375 degrees. Butter a 2.5 to 3 quart baking dish.

Make the filling: In a medium bowl, whisk the eggs. Add the evaporated milk, pumpkin, maple syrup, vanilla, spices and salt. Whisk to combine, and pour into your prepared baking dish.

Make the topping: In a small bowl using your hands, work the butter into the flour until it forms large, chunky crumbs (some larger bits of butter are ok!). Add the brown sugar, salt, and cinnamon and  continue working the mixture until there aren’t any dry bits remaining at the bottom of the bowl. Fold in the pecans.

Sprinkle the topping gently over the pumpkin filling – it’s ok if some sinks to the bottom. Bake for 40-45 minutes, or until filling is firm. Set on a wire rack to cool for at least one hour before serving.

Serve warm or room temperature with whipped cream, if you’d like. Refrigerate leftovers for up to 3 days.

Comments

  1. Tricia

    I live in Maine. So curious to hear what town you’ll be moving to.

    1. megang

      We're moving to Falmouth :)

  2. Stephanie Young

    Looks absolutely fabulous. Managed to get a tin of pumpkin purée, not easy to find in Scotland. I’ll be making this very soon.

  3. Joyce Ackerman

    Did l miss the listing of calories, fat, sugar, fiber, etc.? I'd like to tweek this receipe for l am a weight watcher.

  4. Jean

    Congratulations on finding your new home! I admire your courage in how you let the house choose where you would end up. I would move to Falmouth in a heartbeat if my husband wasn't adverse to the cold. Enjoy your holiday trek across the country and all the best as you set down new roots.

  5. JanEllen

    Yum!

  6. Susan

    Since I am from northern NH I applaud your move! You will love it. Safe travels and don't forget to BREATHE!!!

  7. Sarah

    Oh my gosh!!! Wow.
    First-- YES to the celebrating right now. I'm so thankful and hopeful.
    Second-- Maine!! That's so exciting. I love Maine and would love to live there. I hope you love your new home when you get there! Can't wait to see pictures and follow along on your journey.

  8. Heather

    This is in the oven right now! Thanks so much for a crust-less Thanksgiving dessert recipe--what a treat :) Good luck with the move!!

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