As the autumn air cools and pumpkin season arrives, there’s no dessert more comforting and delicious than a Warm Pumpkin Pie Crisp. Combining the rich, spiced flavors of pumpkin pie with the satisfying crunch of a crisp topping, this recipe is a modern twist on a classic fall dessert. It’s perfect for Thanksgiving, a cozy family gathering, or any time you crave the warmth of pumpkin and spices. This Pumpkin Pie Crisp is easy to prepare and brings together the creamy texture of pumpkin filling with the buttery crunch of oats, making every bite a perfect balance of softness and texture.
Ingredients:
For the Filling:
• 1 can (15 oz) pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
For the Crisp Topping:
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cut into small pieces
Directions:
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish to prevent sticking.
2. Make the Filling: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Stir until the mixture is smooth and all the ingredients are well blended.
3. Pour the Filling: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
4. Prepare the Crisp Topping: In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to incorporate the butter until the mixture forms coarse crumbs.
5. Assemble: Sprinkle the crisp topping evenly over the pumpkin filling, ensuring that the entire surface is covered.
6. Bake: Bake the crisp in the preheated oven for 45-50 minutes. The filling should be set, and the topping golden brown and crisp.
7. Serve: Let the Pumpkin Pie Crisp cool for a few minutes before serving. Enjoy it warm, optionally topped with whipped cream or vanilla ice cream for an extra indulgence.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: Approximately 300 kcal
Servings: 8
Tips:
• Chill the butter: For a perfectly crumbly topping, make sure the butter is cold when you mix it with the dry ingredients. This helps create that lovely, crispy texture when it bakes.
• Spice it up: If you’re a fan of bold flavors, feel free to increase the amount of cinnamon or nutmeg for a more intense pumpkin spice experience.
• Add nuts: Want more texture? Toss in a handful of chopped pecans or walnuts into the crisp topping for a nutty crunch that complements the spiced pumpkin filling.
• Make it ahead: You can prepare the filling and topping separately the night before and store them in the fridge. Assemble and bake when you’re ready for fresh, warm crisp.
Benefits:
• Comforting Fall Flavors: Pumpkin, cinnamon, nutmeg, and ginger create the ultimate fall flavor profile that instantly brings a sense of comfort and nostalgia.
• Rich in Nutrients: Pumpkin is a great source of vitamins, particularly vitamin A, which is essential for good vision and immune function.
• Versatile Dessert: This dish can be enjoyed warm or cold and pairs beautifully with whipped cream, ice cream, or a drizzle of caramel sauce.
FAQs:
1. Can I use fresh pumpkin instead of canned?
Yes! You can substitute canned pumpkin with fresh pumpkin puree. Simply roast and puree the pumpkin, and use it in the same quantity as the canned version.
2. How do I store Pumpkin Pie Crisp?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
3. Can I freeze Pumpkin Pie Crisp?
Yes, you can freeze this dessert. Allow it to cool completely, wrap it tightly in plastic wrap, and then aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
4. Can I make this dessert dairy-free?
Absolutely! You can substitute the heavy cream with coconut cream or any non-dairy milk alternative. For the topping, replace the butter with a plant-based butter.
5. What’s the difference between pumpkin pie and pumpkin pie crisp?
While pumpkin pie has a traditional crust, a pumpkin pie crisp skips the pie crust and instead has a crispy, crumbly topping made with oats, flour, and sugar. The crisp adds a crunchy contrast to the smooth filling.
Conclusion:
Warm Pumpkin Pie Crisp is a delightful twist on the classic pumpkin pie, offering all the rich, spiced flavors of the season with the added crunch of a crisp topping. It’s an ideal dessert for fall celebrations, Thanksgiving, or a cozy night in. Easy to make and packed with comforting flavors, this crisp will quickly become a favorite dessert to enjoy year after year. Whether served with whipped cream or a scoop of ice cream, each bite will remind you why pumpkin is the star of autumn. Enjoy this heartwarming treat and savor the tastes of the season!
