Pumpkin Crisp
This Pumpkin Crisp combines the smooth and creamy texture of a classic pumpkin pie with the sweet crunch of a buttery, cinnamon-spiced crumble topping. It’s the perfect fall dessert that’s both comforting and easy to make, bringing together the best of both worlds—pumpkin pie and crisp in one delicious bite. Perfect for cozy gatherings or Thanksgiving celebrations!
Pumpkin pie has always been a favorite in our household, but one fall, I decided to try something a little different: Pumpkin Crisp. My family was hesitant at first—how could anything replace their beloved pie? But after one bite, they were hooked! The rich pumpkin base, paired with the golden, crunchy topping, became an instant hit. Now, it’s a staple at every holiday gathering, and my husband even requests it as an after-dinner treat on those chilly fall nights. It’s the best of both worlds, and I love how easy it is to make, especially when life gets busy!
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Why You’ll Love Pumpkin Crisp
•Warm and Comforting: The cozy flavors of pumpkin, cinnamon, and nutmeg make this the perfect fall dessert.
•Crispy Topping: The buttery, cinnamon-sugar crisp adds a satisfying crunch to the smooth pumpkin filling.
•Simple to Make: Easier than a pie, but just as impressive and delicious!
•Perfect for Gatherings: A great dessert to share at family dinners or holiday celebrations.
Ingredients Notes for Pumpkin Crisp
•Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
•Cinnamon & Nutmeg: These spices add warmth and depth to the pumpkin filling.
•Butter: Use unsalted butter for the crisp topping, which gives it that rich, buttery flavor.
•Oats: Old-fashioned rolled oats create the perfect crispy texture.
•Brown Sugar: Adds sweetness and a slight caramel flavor to both the pumpkin filling and the topping.
Recipe Steps for Pumpkin Crisp
Step 1: Prepare the Pumpkin Filling
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1.Preheat your oven to 350°F (175°C).
2.In a large bowl, mix 1 can of pumpkin puree (15 oz), 2/3 cup of brown sugar, 1/2 cup of milk, 2 eggs, 1 tsp of vanilla extract, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and a pinch of salt. Stir until smooth and well-combined.
3.Pour the pumpkin mixture into a greased 9×9-inch baking dish.
Step 2: Make the Crisp Topping
1.In a separate bowl, combine 1 cup of old-fashioned rolled oats, 1/2 cup of flour, 1/2 cup of brown sugar, 1 tsp of cinnamon, and a pinch of salt.
2.Cut in 1/2 cup of cold unsalted butter using a pastry cutter or your hands until the mixture becomes crumbly and resembles coarse sand.
3.Sprinkle the topping evenly over the pumpkin filling.
Step 3: Bake
1.Bake the pumpkin crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the pumpkin filling is set.
2.Remove from the oven and allow it to cool slightly before serving.
Storage Options
•Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
•Freezer: You can freeze this dish before baking. Assemble the crisp, wrap it tightly, and freeze for up to 2 months. When ready to bake, let it thaw overnight in the refrigerator before baking as directed.
Variations & Substitutions
•Gluten-Free: Substitute the flour with a gluten-free all-purpose flour blend for a gluten-free version.
•Nuts: Add chopped pecans or walnuts to the topping for an extra crunchy texture.
•Spices: Feel free to add a pinch of ground cloves or ginger to the pumpkin mixture for a spicier flavor.
Pumpkin Crisp
Ingredients
- For the Pumpkin Filling:
- 1 can 15 oz pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup evaporated milk
- For the Crisp Topping:
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 1 cup chopped pecans or walnuts optional
Instructions
- Prepare the Pumpkin Filling:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Mix Filling Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk. Whisk until well blended.
- Pour into Baking Dish: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Prepare the Crisp Topping:
- Mix Topping Ingredients: In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, baking powder, and cinnamon. Stir in the melted butter until the mixture is crumbly. If using, fold in the chopped nuts.
- Top the Pumpkin Mixture: Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake:
- Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the pumpkin filling is set.
- Cool and Serve: Allow the pumpkin crisp to cool for a few minutes before serving. It can be enjoyed warm or at room temperature, and it’s especially delightful with a scoop of vanilla ice cream or a dollop of whipped cream.
