Description
Pumpkin Pie Crisp is a delicious, easy-to-make dessert that combines the rich, spiced flavors of classic pumpkin pie with the crunchy, buttery goodness of a crisp topping. This recipe swaps the traditional pie crust for a crumble made of oats, flour, sugar, and butter, which provides an irresistible contrast to the smooth pumpkin filling. With warm spices like cinnamon, nutmeg, and ginger, it’s a perfect dessert for fall or holiday gatherings. Serve it warm, topped with vanilla ice cream or whipped cream, for a crowd-pleasing treat that’s both comforting and indulgent.
Ingredients
For the Crisp Topping:
- 1/2 cup unsalted butter, melted: Adds richness and helps create a crispy topping.
- 1 cup brown sugar, packed: Provides sweetness and a deep, caramel-like flavor.
- 1 cup all-purpose flour: Helps bind the topping ingredients together.
- 1 cup old-fashioned oats: Adds a hearty texture to the crisp.
- 1/2 teaspoon ground cinnamon: Enhances the warm, autumnal flavors.
- 1/4 teaspoon ground nutmeg: Adds a subtle spice.
- 1/4 teaspoon ground ginger: Provides a hint of warmth and spice.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
For the Filling:
- 1 can (15 ounces) pumpkin puree: The star ingredient, providing rich pumpkin flavor.
- 1 cup granulated sugar: Sweetens the pumpkin filling.
- 1/2 teaspoon ground cinnamon: Adds warmth and depth to the pumpkin filling.
- 1/4 teaspoon ground nutmeg: Adds a nutty, slightly sweet spice.
- 1/4 teaspoon ground ginger: Adds a bit of spice and warmth to the filling.
- 2 large eggs: Helps bind the filling and adds richness.
- 1 cup evaporated milk: Adds creaminess and helps create a smooth filling.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep-dish pie pan with butter or non-stick spray.
Step 2: Prepare the Crisp Topping
In a medium-sized bowl, combine the melted butter, brown sugar, flour, oats, ground cinnamon, nutmeg, ginger, and salt. Stir until all ingredients are well combined, and the mixture resembles coarse crumbs. Set aside.
Step 3: Prepare the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, nutmeg, ginger, eggs, and evaporated milk. Whisk until the mixture is smooth and well combined.
Step 4: Assemble the Pumpkin Pie Crisp
Pour the pumpkin filling into the prepared baking dish, spreading it out evenly. Sprinkle the crisp topping evenly over the pumpkin filling, ensuring that the entire surface is covered.
Step 5: Bake the Pumpkin Pie Crisp
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is set (it should be slightly firm to the touch but still have a bit of a jiggle in the center).
Step 6: Cool and Serve
Remove the pumpkin pie crisp from the oven and allow it to cool for at least 15-20 minutes before serving. This will help the filling set further. Serve warm, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
- Substitutions: For a gluten-free version, use a gluten-free flour blend in the topping. Dairy-free options include coconut milk in place of heavy cream and vegan butter for the crumble.
- Customization: Add-ins like pecans, walnuts, or even chocolate chips can elevate the topping, while a drizzle of maple syrup or caramel sauce adds a decadent finishing touch.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to maintain the crisp topping.
- Freezing: This dessert freezes well for up to 3 months. Thaw in the fridge overnight and reheat in the oven to preserve its texture.