This cozy dessert features all the flavors you know and love in a pumpkin pie, but without the hassle of rolling a crust. The creamy pumpkin filling is complemented by the warm spices in the pumpkin pie spice blend and maple syrup. Oats and pecans add a lovely crunch to the topping. Serve warm with whipped cream or vanilla ice cream.

Pumpkin Pie Crisp

Serves 12

Active Time: 15 minutes

Total Time: 1 hour 15 minutes

1/2 cup old-fashioned rolled oats

1/2 cup whole-wheat flour

1/4 cup chopped pecans, toasted

2 1/2 teaspoons pumpkin pie spice, divided

1 teaspoon salt

4 tablespoons cold unsalted butter, cut into small cubes

3 tablespoons pure maple syrup plus 2/3 cup, divided

1 (15-ounce) can unseasoned pumpkin puree

1/2 cup whole milk

2 large egg yolks

1 teaspoon vanilla extract

Vanilla ice cream for serving (optional)

1. Preheat oven to 350 F.

2. Toss oats, flour, pecans, 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt together in a medium bowl. Using your fingertips, mix in butter until the mixture is crumbly. Refrigerate for 15 minutes. Fold in 3 tablespoons maple syrup until well incorporated (it will be a wet sand consistency).

3. Whisk pumpkin, milk, egg yolks, vanilla and the remaining 2/3 cup maple syrup, 2 teaspoons pumpkin pie spice and 1/2 teaspoon salt together in a large bowl. Pour into a 10-inch cast-iron skillet (or other 10-inch ovenproof skillet or baking pan). Sprinkle the oat topping over the filling.

4. Bake until the filling is set and the topping is golden brown, 30 to 35 minutes. Let cool slightly, about 10 minutes before scooping. Serve with vanilla ice cream, if desired.

Tasty tip: For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Recipe nutrition per serving: 2166 Calories, Total Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 42 mg, Carbohydrates: 25 g, Fiber: 2 g, Added Sugars: 15 g, Protein: 3 g, Sodium: 203 mg, Potassium: 132 mg, Phosphorus: 58 mg, Iron: 1 mg, Folate: 12 mcg, Calcium: 37 mg, Vitamin A: 5693 IU, Vitamin C: 2 mg, Vitamin D: 11 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.