Pumpkin Oat Crisp

Pumpkin Oat Crisp


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


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


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.