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., October 2022


Credit: Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle

Recipe Summary

15 mins
1 hr 15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350℉.

  • 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). 

  • 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. Sprinkle the oat topping over the filling.

  • 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.


10-inch cast-iron skillet or other 10-inch ovenproof skillet


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.

Nutrition Facts

1/2 cup
166 calories; protein 3g; carbohydrates 25g; dietary fiber 2g; sugars 17g; added sugar 15g; fat 7g; saturated fat 3g; mono fat 3g; poly fat 1g; cholesterol 42mg; vitamin a iu 5693IU; vitamin c 2mg; vitamin d iu 11IU; vitamin e iu 1IU; folate 12mg; vitamin k 6mg; sodium 203mg; calcium 37mg; iron 1mg; magnesium 21mg; phosphorus 58mg; potassium 132mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 5mcg.