Easy Chocolate Pumpkin Graham Crisp
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Easy Chocolate Pumpkin Graham Crisp
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Learn how to make this easy chocolate pumpkin skillet crisp! Rich chocolate, blended with healthy pumpkin into a warm, soft, cobbler-like cake with a crunchy graham cracker crisp topping. Heavenly! Easily adapted to be gluten free.
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Ingredients
- 6 oz semi-sweet chocolate chopped (or chocolate chips may be used)
- 4 tablespoons butter
- 3 large eggs
- ½ cup all natural cane sugar may be replaced with white sugar
- ½ cup dark or light brown sugar I used dark
- 1 15 oz. can pumpkin puree not pumpkin pie mix
- ⅔ cup heavy cream
- 2 teaspoons pumpkin pie spice make your own
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
TOPPING
- ½ cup all purpose flour substitute with Gluten Free All Purpose flour if desired, or even oat flour!
- 1 cup dark brown sugar
- 7-8 Graham crackers about 1 cup graham cracker crumbs (replace with Gluten Free Grahams)
- ¾ cup butter 1 ½ sticks, softened
- 6 oz milk chocolate chips optional
- ½ cup Chopped Pecans optional
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Instructions
- Start by preheating the oven to 375F or 400 (high altitude) degrees and lightly spray or grease a 10" cast iron skillet (you may also make this in a 9x13 inch baking pan).
- Make the Crisp Topping
- Pulse the graham crackers in food process (or baggie and smash using a rolling pin) and pulse until crumbs. Add the flour, brown sugar, salt and softened butter and pulse until combined.
- Toss in chocolate chips, pulsing to break apart slight if desired.
- Place in freezer for 10-30 minutes to firm up while assembling the pumpkin crisp.Chocolate Pumpkin Crisp Batter
- Using a glass bowl (that doesn't touch the water), place it over a pot of simmering, but not boiling water. Toss in chocolate and butter, stirring constantly, until melted. Remove and allow to sit while preparing the rest of the mixture. You may also place chocolate and butter in a microwave safe bowl and microwave at 30 second intervals, stirring in between. Stop when there are still a few bits of chocolate still peeking through and keep stirring until melted.
- In a large mixing bowl whisk together, eggs, and sugars to combine. Mix in pumpkin puree (mine was organic and tends to be a little more firm), whisk until smooth! Add the pumpkin pie spice, vanilla extract and kosher salt, heavy cream, and whisk well.
- Pour a little of the pumpkin mixture into the chocolate and whisk to temper and cool the chocolate.
- Pour cooled chocolate into the balance of the pumpkin mixture. Whisking to combine. Pour into prepared cast iron skillet or 9x13 baking dish. May be baked at this point if the crisp topping is not desired.
- Remove the graham cracker crisp topping from the freezer, using your hands, break apart and squeeze into medium and larger chunks. See pro tip below if your pumpkin mixture is really runny.
- Carefully place large and medium chunks over the top of the chocolate pumpkin cake mixture. If desired, sprinkle with pecan pieces.
- Bake at 375F (sea level) or 400F (3500+ feet, high altitude) and bake for 40-50 minutes until set in middle and top is golden. If it starts browning too quickly, simply place a loose piece of foil over the top.
Equipments used:
Notes
- FRESH TIP | If your pumpkin chocolate mixture is really runny, try adding one piece of the topping, if it stays on top keep going. If it sinks, you might consider baking the chocolate pumpkin cake, 20 minutes, then add the crisp toppings.
- GLUTEN FREE | Either omit crisp topping all together as the chocolate pumpkin gooey cake is naturally gluten free or replace the all purpose flour with GF flour or oat flour and the grahams with GF Graham Crackers or replace with equal amounts GF Oats.
- MAKE AHEAD TIPS | Yes, if you make it ahead, cool completely and then refrigerate. When ready to serve, it's best served warm, pop in a 250-300 degree oven for 10-20 minutes.
- FREEZE INSTRUCTIONS | This should freeze beautifully for up to 3 months well covered. When ready to serve, allow to thaw or place frozen (make sure your pan or dish is safe going from freezer to oven) in 325 oven, lightly covered with foil and heat for 10-20 minutes until warmed through.
- Serve with a scoop of vanilla or chocolate ice cream or fresh whipping cream.
Nutrition Information
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Serving
1serving
Calories
709kcal
(35%)
Carbohydrates
80g
(27%)
Protein
6g
(12%)
Fat
41g
(63%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
454mg
(19%)
Potassium
262mg
(7%)
Fiber
2g
(8%)
Sugar
64g
(128%)
Vitamin A
1131IU
(23%)
Vitamin C
0.2mg
(0%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 709kcal | 35% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 454mg | 19% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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