Pumpkin Pie Crisp
Pumpkin Pie Crisp Recipe
Fall is the perfect time to indulge in the warm, comforting flavors of pumpkin, and this Pumpkin Pie Crisp is a delightful twist on the traditional pumpkin pie. With a creamy pumpkin filling and a crispy, crumbly topping, this dessert is not only easy to prepare but also sure to impress your family and friends. Topped off with a scoop of ice cream, this dessert brings a cozy, nostalgic feeling that makes it a must-try for any autumn gathering.
Why Make This Recipe
You should try this Pumpkin Pie Crisp because it combines the classic flavors of pumpkin pie with a crunchy, sweet topping that adds texture and contrast. The combination of pumpkin puree and spices creates a rich and flavorful filling, while the streusel topping made from oats, flour, and brown sugar offers a perfect balance of sweetness and crunch. This recipe is simple enough for beginner cooks and is sure to become a favorite during the fall and holiday season.
How to Make Pumpkin Pie Crisp
Follow this step-by-step guide to whip up a delicious Pumpkin Pie Crisp that everyone will love.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- Ice cream (for serving)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture into a greased baking dish.
- In another bowl, combine flour, brown sugar, oats, melted butter, and cinnamon until crumbly.
- Sprinkle the streusel topping over the pumpkin mixture.
- Bake for 40-45 minutes, or until the filling is set and the topping is golden brown.
- Serve warm with a scoop of ice cream on top.
How to Serve Pumpkin Pie Crisp
Serve this delightful Pumpkin Pie Crisp warm from the oven to enhance its comforting flavors. Top each serving with a generous scoop of vanilla ice cream or whipped cream for added richness. You can also add a sprinkle of extra cinnamon or nuts like pecans for an added crunch. A drizzle of caramel sauce can also elevate the dessert further.
How to Store Pumpkin Pie Crisp
To store leftovers, allow the Pumpkin Pie Crisp to cool completely, then cover it tightly with plastic wrap or foil. It can be kept in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
Tips to Make Pumpkin Pie Crisp
- Use Fresh Pumpkin: If you prefer, you can use fresh pumpkin instead of canned. Just roast and puree the pumpkin beforehand.
- Add Nuts: For added texture, mix chopped nuts into the topping or sprinkle them on top before baking.
- Sweetener Options: You can experiment with different sweeteners such as maple syrup or honey for a different flavor profile.
Variations
- Gluten-Free: Substitute the all-purpose flour with gluten-free flour or almond flour to make it gluten-free.
- Dairy-Free: Use coconut milk instead of evaporated milk and replace butter with coconut oil or a dairy-free alternative.
- Spiced Up: Add chopped apples or cranberries to the pumpkin mixture for an additional fruity twist.
FAQs
1. Can I make Pumpkin Pie Crisp ahead of time?
Yes! You can prepare the pumpkin mixture and the topping separately, store them in the refrigerator, and assemble them just before baking.
2. Is this recipe suitable for freezing?
Yes, you can freeze Pumpkin Pie Crisp. Just make sure it is completely cooled before wrapping it tightly and placing it in the freezer. It can be frozen for up to 3 months.
3. What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by combining equal parts cinnamon, nutmeg, and ginger, along with a pinch of allspice or cloves.
Enjoy creating this lovely Pumpkin Pie Crisp that perfectly captures the essence of fall!
Pumpkin Pie Crisp
Ingredients
Pumpkin Filling
- 1 can (15 oz) pumpkin puree Canned pumpkin puree
- 1 cup evaporated milk
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice Or make your own
- 1/4 teaspoon salt
Crispy Topping
- 1 cup all-purpose flour Can use gluten-free flour
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup melted butter Can substitute with coconut oil for dairy-free option
- 1 teaspoon cinnamon
For Serving
- to taste ice cream Vanilla is recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture into a greased baking dish.
- In another bowl, combine flour, brown sugar, oats, melted butter, and cinnamon until crumbly.
- Sprinkle the streusel topping over the pumpkin mixture.
Baking
- Bake for 40-45 minutes, or until the filling is set and the topping is golden brown.
- Serve warm with a scoop of ice cream on top.
