Fall is the perfect season for indulging in warm, comforting desserts, and Pumpkin Pie Crisp is a quintessential treat that embodies the essence of autumn. This delightful dessert combines the classic flavors of pumpkin pie with a crunchy, buttery oat topping, making it an easy-to-make dish that’s perfect for any occasion. Whether you’re hosting a holiday gathering or simply enjoying a cozy night in, Pumpkin Pie Crisp is sure to satisfy your sweet tooth.
Ingredients:
For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree
1 cup evaporated milk
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Crisp Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 cup old-fashioned oats
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions:
Preheat Oven: Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prepare it for the pumpkin filling.
Prepare Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Ensure the mixture is smooth and well combined.
Pour Filling: Pour the prepared pumpkin mixture into the greased baking dish, spreading it evenly.
Make Crisp Topping: In a separate bowl, combine the old-fashioned oats, flour, brown sugar, melted butter, cinnamon, and salt. Mix until the mixture is crumbly.
Add Topping: Evenly sprinkle the oat mixture over the pumpkin filling.
Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The topping should be golden brown, and the pumpkin filling should be set.
Cool & Serve: Allow the Pumpkin Pie Crisp to cool for at least 15 minutes before serving. This cooling time helps the crisp set and makes it easier to slice.
Serving Tips:
Serve Warm: Pumpkin Pie Crisp is at its best when served warm. Allow it to cool for about 15 minutes before serving to let it set properly. If you like, you can reheat individual portions in the microwave or oven.
Add Toppings: Enhance the flavor by topping each serving with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an extra touch, sprinkle a pinch of cinnamon or nutmeg on top.
Portion Control: Use a spatula to cut into squares or scoop portions out. This will help keep the crisp from falling apart and make serving easier.
Garnish: Garnish with a sprinkle of extra cinnamon or a drizzle of caramel sauce for a festive touch.
Storage Tips:
Refrigeration: Store leftover Pumpkin Pie Crisp in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
Freezing: If you need to store it for a longer period, Pumpkin Pie Crisp can be frozen. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 2-3 months.
Thawing and Reheating: To enjoy frozen Pumpkin Pie Crisp, thaw it in the refrigerator overnight. Reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for about 30-60 seconds.
Avoid Overbaking: When reheating, be careful not to overbake, as this can cause the topping to become too hard or dry.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin in this recipe. To do so, roast or steam fresh pumpkin until tender, then puree it in a blender or food processor until smooth. You’ll need about 2 cups of fresh pumpkin puree to substitute for the 15-ounce can of pumpkin puree.
How can I make this recipe gluten-free?
To make Pumpkin Pie Crisp gluten-free, use certified gluten-free oats and substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.
Can I make Pumpkin Pie Crisp ahead of time?
Yes, you can prepare Pumpkin Pie Crisp ahead of time. Assemble the dish, cover it with plastic wrap or aluminum foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the refrigerator.
Can I use a different type of topping for this crisp?
Absolutely! While the oat topping is classic, you can experiment with different toppings. Consider using crushed nuts (like pecans or walnuts) or adding coconut flakes to the topping mixture for added texture and flavor.
Conclusion:
This Pumpkin Pie Crisp is not only easy to prepare but also delivers the perfect balance of flavors and textures. The creamy, spiced pumpkin filling pairs beautifully with the crisp, buttery topping, creating a dessert that is both satisfying and comforting. It’s an ideal choice for fall gatherings, Thanksgiving dinners, or simply enjoying a sweet treat with your family.
📖 Recipe:
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Pumpkin Pie Crisp
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This Pumpkin Pie Crisp combines the classic flavors of pumpkin pie with a delightful, crunchy oat topping. Perfect for fall and festive occasions, this easy-to-make dessert features a creamy pumpkin filling spiced with cinnamon, ginger, and nutmeg, topped with a golden, buttery crisp. Enjoy it warm with a scoop of vanilla ice cream for an extra treat!
Ingredients
For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree
1 cup evaporated milk
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Crisp Topping:
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- In a separate bowl, mix the oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture evenly over the pumpkin filling.
- Bake for 40-45 minutes, until the topping is golden brown and the filling is set.
- Allow to cool for at least 15 minutes before serving.
Notes
For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
You can prepare the crisp up to 24 hours in advance; cover and refrigerate before baking. Add extra baking time if baking from cold.
Serve warm with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 290 kcal
