Enjoy a comforting dessert with this Pumpkin Pie Crisp. Combining the beloved flavors of pumpkin pie with a delightful crisp topping, this recipe offers a tasty twist on a classic favorite.
Ingredients
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup old-fashioned oats
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Pumpkin Filling: In a large mixing bowl, whisk together all the ingredients for the pumpkin filling until smooth and well combined. Pour the mixture into the prepared baking dish.
- Make Crisp Topping: In another bowl, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble: Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake: Bake for 45-50 minutes, or until the topping is golden brown and the filling is set. A knife inserted into the center should come out clean.
- Cool and Serve: Let the crisp cool for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Serving Size: 1/12 of the dish
- Calorie Count: 300 kcal per serving
Variations
- Spiced Up: Add extra spices like ginger or allspice for more depth of flavor.
- Nutty Crisp: Incorporate chopped nuts such as pecans or walnuts into the topping for added crunch.
Storage and Reheating
- Storage: Store in the refrigerator for up to 5 days.
- Reheating: Reheat in the microwave or oven until warmed through.
10 FAQs
- Can I use pumpkin pie spice instead of individual spices?
Yes, you can use 2 teaspoons of pumpkin pie spice in place of cinnamon, nutmeg, cloves, and ginger. - Can I make this ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator until ready to bake. - Can I freeze this dessert?
Yes, it freezes well. Store in an airtight container for up to 3 months. Thaw before reheating. - What can I use instead of heavy cream?
You can use half-and-half or evaporated milk as a substitute. - Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend for the topping. - How can I make the topping more crunchy?
Add a handful of chopped nuts to the crisp topping mixture. - Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin, then use it in place of canned pumpkin. - What’s the best way to serve this dessert?
It’s delicious on its own or with vanilla ice cream or whipped cream. - How can I adjust the sweetness?
Reduce the amount of sugar in the filling and topping if you prefer less sweetness. - Can I use a different fruit filling?
Yes, you can use apple, pear, or berry fillings for a different variation.
Conclusion
Pumpkin Pie Crisp offers a delightful twist on traditional pumpkin pie with its deliciously spiced filling and crunchy topping. Perfect for holiday gatherings or a cozy dessert, this recipe is sure to please everyone at the table. Enjoy this comforting treat warm with your favorite accompaniments!
PrintPumpkin Pie Crisp
- Total Time: 1 hour 5 minutes
Description
Pumpkin Pie Crisp offers a delightful twist on the traditional pumpkin pie with a crunchy, buttery topping that complements the rich, spiced pumpkin filling. This dessert is perfect for holiday gatherings or any time you crave a comforting fall treat.
Ingredients
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup old-fashioned oats
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together all the ingredients for the pumpkin filling until smooth and well combined. Pour the mixture into the prepared baking dish.
- In another bowl, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is set. A knife inserted into the center should come out clean.
- Let the crisp cool for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream!
Notes
This pumpkin pie crisp can be stored in the refrigerator for up to 5 days and makes a fantastic make-ahead dessert for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes