Maple Miso Pumpkin Crisp
No crust! Sometimes, all I want is the pumpkin without the hassle of rolling out dough—and this recipe might be my new favorite. Five spice and maple bring those warm Holiday flavors into the custard, while the truly addicting—and easy—crumble topping gives you all the buttery crunch you could want from pecans, oats and—yup, more maple syrup. Just add vanilla ice cream or whipped cream and watch it disappear.
Serves 6-8
INGREDIENTS
3 large eggs
½ dark brown sugar, packed
¼ cup maple syrup
1 tbsp white miso paste
15 oz can pumpkin puree
1 12 oz can of evaporated milk
1 tsp vanilla extract
2 tsp five spice
½ tsp cinnamon
½ tsp kosher salt
1 cup semisweet chocolate chips
Vanilla ice cream or whipped cream, for serving
Crumble
½ cup cold unsalted butter, cut into ½” dice
1 cup AP flour
1 cup old-fashioned or steel cut oats
1/3 cup brown sugar
¼ cup maple syrup
½ cup pecans, roughly chopped
½ tsp kosher salt
METHOD
Preheat oven to 400F.
Grease a 12” cast iron skillet or a 3 qt baking dish and set aside.
In a medium bowl, whisk eggs, dark brown sugar, maple syrup and miso until thick and smooth—approximately 1 minute—then add pumpkin, evaporated milk, vanilla extract, five spice, cinnamon and salt and mix to combine. Pour into prepared pan and bake for 15 minutes.
In the meantime, make the crumble. In a medium bowl, add butter and brown sugar and use your hands or a pastry cutter to combine—working quickly to ensure butter stays cold. Butter should be small pea sized pieces. Add maple syrup, pecans and salt and combine so a crumbly dough-like mixture forms. Place in bowl in the fridge.
After 20 minutes, carefully remove skillet from oven and top with chocolate chips. Reduce heat to 300F. Then top with an even layer of cold crumble. Return to the oven and bake for another 25-30 minutes or until custard is set and top is deep golden brown (if top gets too brown, tent with tin foil). Let cool to room temperature—approximately 2 hours—then serve with vanilla ice cream or whipped cream.