TOPPING:
¾ cup butter, divided
1 cup old-fashioned oats
1 cup pecan halves, chopped
1 cup flour
¾ cup light brown sugar, packed
1½ tsp. cinnamon
¼ tsp. kosher salt
FILLING:
8 oz. cream cheese, softened
½ cup light brown sugar, packed
15 oz. can pumpkin
2 large eggs, plus 1 egg yolk
2 tsp. vanilla
½ tsp. salt
1½ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp. cloves
¾ cup heavy cream
In an 11-inch oven-safe skillet, melt ½ cup butter. Continue to stir until butter browns. RIGHT when it starts to darken, add oats and pecans. Continue stirring, toasting for about 5 minutes. Pour mixture into a mixing bowl (do not clean skillet). Add remaining ¼ cup butter in slices. Once butter melts, stir in flour, brown sugar, cinnamon and salt. Transfer bowl to refrigerator to chill completely.
In a large mixing bowl, combine cream cheese, brown sugar and maple syrup until smooth. Mix in pumpkin, eggs, egg yolk, vanilla, salt and spices. Once well combined, whisk in heavy cream (the mixture will be fairly thin). Pour the batter into the skillet used previously. Cover completely with chilled topping, making sure no batter is visible. Bake at 350 degrees for 40-45 minutes. It’s done when the crisp is golden brown and the very center jiggles slightly. Cool for about an hour, scoop and top with ice cream.
Recipe by Jenna Barnard, Butternut Bakery, butternutbakeryblog.com
