1-Preparation: Ready to make this tasty dessert? Start by getting your kitchen set up, as this recipe comes together quickly. Preheat your oven to 375°F and lightly spray a 12-inch oven-safe skillet with nonstick cooking spray to keep everything from sticking. This pumpkin crisp is perfect for fall, with its double layer of crisp oat topping over a creamy pumpkin filling, making it a hit at any gathering.

2-Mixing the Crisp Base: In a bowl, mix together 2 cups quick-cooking oats, 2 cups all-purpose flour, 1 cup packed light brown sugar, and 2 teaspoons pumpkin pie spice. Add 1 cup cold, cubed unsalted butter and blend until the butter pieces are no larger than pea-sized for that perfect crunch. Press 4 cups of this mixture into the bottom and up the sides of the skillet, then save the rest for the top layer. In another bowl, whisk 3 large room-temperature eggs with 1 cup granulated sugar until smooth. For more flavor, as per the tips, use pure pumpkin here for the best results.

3-Making the Pumpkin Filling and Baking: Next, stir in 1 can (15 ounces) pure pumpkin, 1 cup heavy cream, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt. Pour this pumpkin mixture over the base in the skillet and sprinkle on the remaining crisp mixture. Bake uncovered at 375°F for 35 to 45 minutes, or until it’s golden brown. The total time is about 50 minutes, with 10 minutes prep and 40 minutes cooking, so you can enjoy it warm or cold, perhaps with whipped cream or ice cream for an extra treat.