Pumpkin Pie Crisp is a delightful fall dessert that combines the warm flavors of pumpkin pie with a crunchy topping. This easy-to-make dish is perfect for holiday gatherings or cozy family dinners, offering a comforting sweetness that pairs wonderfully with whipped cream or vanilla ice cream.

Ingredients

1 15-ounce can pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 12-ounce can evaporated milk
1 teaspoon vanilla extract

Crisp Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed

Directions

Preheat Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
Prepare Pumpkin Mixture
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
Add Wet Ingredients
Add the eggs, evaporated milk, and vanilla extract to the pumpkin mixture and whisk until smooth.
Pour Into Baking Dish
Pour the pumpkin mixture into the prepared baking dish.
Make Crisp Topping
In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Top the Pumpkin Filling
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake
Bake for 45-50 minutes, or until the topping is golden brown and the pumpkin filling is set.
Cool and Serve
Allow to cool slightly before serving. Enjoy warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour

Variations

Spice Variations: Adjust the spices to your liking; add more cinnamon or a pinch of allspice for extra warmth.
Nuts: Incorporate chopped nuts like pecans or walnuts into the crisp topping for added crunch.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use coconut milk or almond milk in place of evaporated milk and vegan butter for the topping.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to enjoy the crisp topping’s texture.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree; just ensure it’s cooked and blended until smooth.
Can I make this ahead of time?
Yes, you can prepare the pumpkin filling a day in advance and assemble it with the topping just before baking.
What’s the best way to know if it’s done?
The filling should be set, and a toothpick inserted in the center should come out clean.
Can I freeze this dessert?
Yes, you can freeze it after baking. Just ensure it’s cooled completely, then wrap it tightly before freezing.
What should I serve with this dish?
Whipped cream or vanilla ice cream complements it perfectly.
Is it possible to reduce the sugar?
Yes, you can adjust the sugar according to your taste preference.
How long does it take to cool before serving?
Allow it to cool for about 15-20 minutes for easier serving.
Can I add chocolate chips?
Yes, adding semi-sweet or dark chocolate chips can add a delicious twist.
What if I don’t have all the spices?
You can use pumpkin pie spice as a substitute for the individual spices.
How do I store it?
Keep it in the refrigerator in an airtight container to maintain freshness.

Conclusion

Pumpkin Pie Crisp is a scrumptious dessert that embodies the essence of fall with its warm spices and comforting texture. This easy recipe is a perfect way to enjoy the classic flavors of pumpkin pie while offering a delightful crunch. Whether served at a holiday feast or as a cozy family treat, it’s sure to impress!