Pumpkin Crisp

butternutbakeryblog.com

mrochie

Pumpkin Crisp

¾ cup ( 170g) unsalted butter, divided

1 cup ( 100g) old fashioned oats

1 cup ( 125g) pecan halves, chopped

1 cup ( 132g) all-purpose flour

¾ cup ( 150g) light brown sugar, packed

1 ½ tsp ground cinnamon

¼ tsp kosher salt

Pumpkin Crisp Filling

8 oz cream cheese, room temp

½ cup ( 105g) light brown sugar, packed

¼ cup ( 60g) pure maple syrup

1 15oz can pumpkin puree

2 large eggs 1 egg yolk

2 tsp vanilla extract

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

¾ cup ( 180g) heavy cream

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