Pumpkin Crisp for Two
This pumpkin crisp for two has a creamy, warmly spiced pumpkin filling topped with a buttery brown sugar oat crisp. Baked in two individual ramekins, it’s an easy small batch fall dessert that gives you all the cozy flavors of pumpkin pie with a crunchy crisp topping.
Servings: 2 servings
Calories: 577kcal
Ingredients
Crisp mixture
- 3 Tablespoons all-purpose flour spooned & leveled
- 3 Tablespoons packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 Tablespoons unsalted butter cold and cubed
- ¼ cup (24 g) old fashioned oats
Pumpkin filling
- 1 large egg
- ⅓ cup (67 g) granulated sugar
- ⅔ cup (160 g) pumpkin puree
- ⅓ cup (80 ml) heavy cream
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
- Pre-Heat oven to 375°F (190℃) and lightly grease two 8-ounce ramekins with butter or non-stick cooking spray.
- Combine the flour, brown sugar, and pumpkin pie spice. Cut in the cold butter using a pastry cutter or fingertips until crumbly. Stir in the oats and pecans if using. Refrigerate while you make the filling. 3 Tablespoons all-purpose flour 3 Tablespoons packed light or dark brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon salt 2 Tablespoons unsalted butter ¼ cup (24 g) old fashioned oats
- In a small bowl whisk together the egg, sugar, pumpkin, heavy cream, pumpkin pie spice, vanilla, and salt until smooth. Divide between the two ramekins. 1 large egg ⅓ cup (67 g) granulated sugar ⅔ cup (160 g) pumpkin puree ⅓ cup (80 ml) heavy cream ¾ teaspoon pumpkin pie spice ½ teaspoon vanilla extract ⅛ teaspoon fine sea salt
- Divide and sprinkle the crisp mixture generously over the tops.
- Bake for about 30-40 minutes, or until the topping is golden and filling is set. Tent with foil over the top of the crisps if the topping is getting too dark. Allow to cool for 10 minutes to allow the filling to firm up.
Video
Notes
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.
- Heavy cream: For the creamiest pumpkin filling, I recommend using heavy cream. I don't recommend substituting milk, which will make the filling less rich.
- Oats: Use old-fashioned rolled oats for the best crisp texture. Quick oats will create a softer, less defined topping.
- Storage: Cover cooled leftovers and refrigerate for up to 3–4 days. Reheat in a 350°F oven to help crisp the topping again.
Nutrition
Calories: 577kcal | Carbohydrates: 75g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 157mg | Sodium: 490mg | Potassium: 321mg | Fiber: 4g | Sugar: 55g | Vitamin A: 13764IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg