Pumpkin Crisp in a Finex Cast Iron Pan

Pumpkin Crisp Ingredients

• 3/4 cup  unsalted butter, divided

• 1 cup  old-fashioned oats

• 1 cup Walnut halves, chopped

• 1 cup (132g) all-purpose flour( almond flour substitute)

• 3/4 cup  dark brown sugar, packed

• 1 tsp ground cinnamon 

• 1/2 tsp ground allspice

• 1/4 tsp kosher salt

Pumpkin Crisp Filling

• 8 oz cream cheese, room temp

• 1/2 cup  light brown sugar, packed

• 1/4 cup  pure maple syrup

• 1 15oz pumpkin puree canned ( homemade -see recipe on www.bih.com)

• 2 large eggs + 1 egg yolk

• 2 tsp vanilla extract

• 1/2 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 3/4 cup  heavy cream

Pumpkin Crisp Instructions

• Preheat the oven to 350F.

• In an 11″ oven-safe skillet I am using my Finex (this is what we will bake the crisp in), add 1/2 cup of butter.

• Melt down and continue to stir as it browns. RIGHT when it starts to darken, add in the oats and Walnuts.

• Continue stirring and toast the oats and pecans for about 5 minutes.

• Then pour the mixture into a mixing bowl and stir in the remaining 1/4 cup of butter (sliced). Do not clean the skillet.

• Once the butter is melted and mixed in, stir in the flour, brown sugar, cinnamon, and salt.

• Transfer the bowl to the refrigerator.

Pumpkin Crisp Filling

• In a large mixing bowl, whisk together the cream cheese, brown sugar, and maple syrup.

• Once smooth, mix in the pumpkin, eggs, egg yolk, vanilla, salt, and spices.

• When that’s well combined, whisk in the heavy cream. The mixture should be pretty thin.

• Pour the batter into the skillet that was used to brown the butter. Top with the chilled crumble, making sure to cover every single inch of the batter.

• Bake for 40-45 minutes. It’s done when the crisp is golden brown and the very center has a slight jiggle.

• Allow the crisp to cool for about an hour, then scoop and top with ice cream. Enjoy!