Pumpkin Pie Crisp Delight This Pumpkin Pie Crisp Delight combines the warm flavors of pumpkin pie with a crunchy oat and pecan topping, creating a delightful dessert that's perfect for any occasion. Ingredients Mixture for crust and topping 2 cups quick oats ½ cup chopped pecans 2 cups all-purpose flour 1 cup light brown sugar, packed 2 teaspoons pumpkin pie spice 1 cup (2 sticks) butter, unsalted, very cold, and cubed Pumpkin Pie Mixture 3 eggs 1 cup granulated sugar 1 can (15 ounces) pure pumpkin (not pumpkin pie filling) 1 cup heavy cream 2½ teaspoons pumpkin pie spice 2 teaspoons vanilla extract ½ teaspoon kosher salt Instructions Preheat oven to 375 degrees. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray. If you don't have an oven-safe skillet, you can use a 13×9-inch baking pan instead. In a large mixing bowl, combine the oats, flour, brown sugar, and pumpkin spice. Add the cubed butter and mix using your hands, a fork, or a pastry cutter until the mixture resembles pea-sized crumbles. Press 3½ cups of the crisp mixture evenly into the bottom of the skillet, ensuring it covers the sides as well. Set aside the remaining crisp mixture for the topping. In another large bowl, use an electric hand mixer to beat together the eggs and granulated sugar until well combined. Add in the pumpkin, heavy cream, vanilla extract, pumpkin pie spice, and kosher salt, blending until smooth. Pour the pumpkin mixture over the pressed crust in the skillet. Evenly sprinkle the reserved crisp mixture on top of the pumpkin layer. Bake for 35-45 minutes, or until the top is golden brown. Once done, remove from the oven and let it cool for a few minutes before serving.
