Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie, combining the creamy filling of pumpkin with a crunchy oat topping. This dessert is perfect for fall gatherings or holiday celebrations, offering a warm, comforting flavor that’s sure to please any crowd.
Ingredients
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 (12 oz) can evaporated milk
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Directions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make the Pumpkin Filling:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour the mixture into the prepared baking dish.
- Prepare the Crisp Topping:
- In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly.
- Assemble and Bake:
- Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40-45 minutes, or until the topping is golden brown and the filling is set. Let cool slightly before serving.
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Cooking Time: 40-45 minutes
- Total Time: 55-60 minutes
Variations
- Nuts: Add chopped pecans or walnuts to the crisp topping for extra crunch.
- Spices: Experiment with other spices like allspice or cardamom for a different flavor profile.
- Fruit: Mix in some fresh cranberries or chopped apples for added sweetness and texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.
10 FAQs
- Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree the pumpkin first. - What if I don’t have evaporated milk?
You can substitute it with regular milk or a dairy-free alternative, but the texture may vary slightly. - Can I make this ahead of time?
Yes, you can prepare it a day in advance and refrigerate it before baking. - Is there a gluten-free option?
Substitute the all-purpose flour with a gluten-free flour blend. - How can I tell when it’s done baking?
The filling should be set and the topping should be golden brown. - Can I freeze Pumpkin Pie Crisp?
Yes, freeze it before baking. Thaw in the refrigerator and then bake when ready to serve. - What can I serve with this dessert?
It pairs wonderfully with whipped cream or vanilla ice cream. - How long will leftovers last?
Leftovers can be stored in the fridge for 3-4 days. - Can I reduce the sugar?
Yes, feel free to adjust the sugars to your taste preferences. - What type of oats should I use?
Old-fashioned oats work best, but you can also use quick oats in a pinch.
Conclusion
Pumpkin Pie Crisp is a deliciously comforting dessert that combines the rich flavors of pumpkin with a satisfying crunchy topping. Perfect for fall festivities or as a cozy treat, this dish is sure to become a favorite in your dessert repertoire. Enjoy the warm, spiced goodness with family and friends!
PrintPumpkin Pie Crisp
- Total Time: 1 hour
Description
This Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie, featuring a creamy pumpkin filling topped with a crunchy oat and brown sugar crisp. Perfect for fall gatherings!
Ingredients
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 (12 oz) can evaporated milk
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. - Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour into the prepared baking dish. - Prepare the Crisp Topping:
In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly. - Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40-45 minutes, or until the topping is golden brown and the filling is set. Let cool slightly before serving.
Notes
Serve warm with whipped cream or vanilla ice cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 45 minutes