As the leaves begin to change and the air turns crisp, there’s nothing quite like the comfort of a warm, spiced dessert to bring the flavors of fall to your table. If you’re a fan of classic pumpkin pie but crave something with a bit of a twist, this Pumpkin Pie Crisp is the perfect treat. Combining the creamy, spiced filling of pumpkin pie with a buttery, crunchy topping, it’s an autumnal delight that’s sure to become a favorite at your holiday gatherings—or any time you want to celebrate the season! ✨
Why You’ll Love Pumpkin Pie Crisp
- A Perfect Combination: This dessert takes the best parts of pumpkin pie and adds a deliciously crunchy topping. It’s like a pie and a crisp had a scrumptious baby!
- Comforting & Cozy: The warm spices like cinnamon, ginger, cloves, and nutmeg make this dish a perfect companion for chilly fall nights.
- Easy to Make: With just a few simple steps and ingredients, you can have this dessert ready to go in just over an hour.
- Versatile: It’s great for Thanksgiving, potlucks, or simply as a weeknight dessert that celebrates the flavors of fall.
Ingredients You’ll Need
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree: The star of the show, giving that rich, earthy pumpkin flavor.
- 1 can (12 oz) evaporated milk: Adds creaminess to the filling.
- 3/4 cup granulated sugar & 1/2 cup brown sugar: A mix of sugars for sweetness and depth of flavor.
- 3 large eggs: These help to bind the filling together.
- 1 1/2 teaspoons ground cinnamon: For that classic warm, spiced flavor.
- 1/2 teaspoon ground ginger: Adds a little zing to the spice mix.
- 1/4 teaspoon ground cloves: A small amount goes a long way in adding warmth.
- 1/4 teaspoon ground nutmeg: Another essential fall spice.
- 1/2 teaspoon salt: To balance the sweetness and enhance the flavors.
For the Crisp Topping:
- 1 cup all-purpose flour: Provides structure to the topping.
- 1 cup rolled oats: Adds texture and a hearty feel.
- 1 cup brown sugar: Sweetness with a hint of molasses flavor.
- 1/2 cup butter, melted: Holds the topping together and adds richness.
- 1 teaspoon ground cinnamon: Extra spice to complement the pumpkin filling.
- 1/2 cup chopped pecans (optional): For a nutty crunch.
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This step ensures your crisp comes out easily and the topping is perfectly browned.
2. Make the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until the mixture is smooth and well combined. The result should be a creamy, spiced filling ready to be baked to perfection.
3. Prepare the Crisp Topping
In another bowl, combine the flour, oats, brown sugar, melted butter, cinnamon, and chopped pecans (if you’re using them). Mix until the ingredients are well combined and crumbly. This topping is what gives the dish its delicious crunch.
4. Assemble the Crisp
Pour the pumpkin filling into your prepared baking dish, making sure it’s evenly spread. Then, sprinkle the crisp topping evenly over the pumpkin filling, covering it completely.
5. Bake
Place the dish in your preheated oven and bake for 45-50 minutes, or until the filling is set and the topping is golden brown. Your kitchen will be filled with the irresistible aroma of warm spices!
6. Cool and Serve
Allow the Pumpkin Pie Crisp to cool for at least 15 minutes before serving. This allows the filling to set completely. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Serving Suggestions
This dessert is best served warm, but it’s also delicious at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the experience. You can even drizzle a little caramel sauce on top for an indulgent touch.
Perfect for Any Occasion
Whether you’re hosting a holiday dinner, attending a potluck, or just enjoying a quiet evening at home, this Pumpkin Pie Crisp is the ideal dessert to bring the flavors of fall to life. Easy to make and full of comforting spices, it’s sure to be a hit with everyone at the table.
FAQs: Pumpkin Pie Crisp
1. Can I make Pumpkin Pie Crisp ahead of time?
Yes, you can prepare Pumpkin Pie Crisp in advance. You can assemble the entire dish and store it in the refrigerator for up to 24 hours before baking. When you’re ready to serve, simply bake it as directed. If the topping becomes too soft, you can add a little extra time in the oven to crisp it up.
2. How do I store leftovers?
Leftover Pumpkin Pie Crisp can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual servings in the microwave for about 30 seconds, or place the entire dish back in the oven at 350°F (175°C) for 10-15 minutes.
3. Can I freeze Pumpkin Pie Crisp?
Yes, you can freeze Pumpkin Pie Crisp. Allow it to cool completely after baking, then cover it tightly with plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 2 months. To reheat, thaw it in the refrigerator overnight and then warm it in the oven at 350°F (175°C) until heated through.
4. What can I use instead of evaporated milk?
If you don’t have evaporated milk on hand, you can substitute with heavy cream, half-and-half, or whole milk. Keep in mind that this may slightly alter the texture and richness of the filling.
5. Can I make this recipe gluten-free?
Yes! To make a gluten-free version of Pumpkin Pie Crisp, simply substitute the all-purpose flour with a gluten-free flour blend and ensure that your oats are certified gluten-free. The rest of the recipe remains the same.
6. What if I don’t like pecans?
If you’re not a fan of pecans or have a nut allergy, you can simply omit them from the recipe. The crisp will still have a delicious, crunchy topping. Alternatively, you can substitute the pecans with another nut like walnuts or almonds.
7. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. To make your own, roast a small sugar pumpkin until tender, then puree the flesh in a blender or food processor until smooth. Be sure to drain any excess liquid to achieve the right consistency. You’ll need about 1 3/4 cups of fresh puree to replace one 15 oz can.
8. What should I do if the topping isn’t getting crispy?
If the topping isn’t as crispy as you’d like, try baking the dish a little longer. You can also place it under the broiler for 1-2 minutes at the end of baking, but be sure to watch it closely to prevent burning.
9. Can I add other spices to the filling?
Absolutely! Feel free to customize the spice blend to suit your taste. You can add a pinch of allspice, cardamom, or even a splash of vanilla extract to the pumpkin filling for an extra layer of flavor.
10. What can I serve with Pumpkin Pie Crisp?
Pumpkin Pie Crisp pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. It’s also great with a cup of coffee or a glass of spiced apple cider for a cozy fall treat.
