Combining the creamy richness of pumpkin pie with the irresistible crunch of a crisp topping, this Pumpkin Pie Crisp is a delightful dessert for fall gatherings.
Ingredients
For the pumpkin pie filling:
- 1 (15 oz) can pumpkin puree
- 1 cup evaporated milk
- ⅔ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
For the crisp topping:
- 1 cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ½ cup unsalted butter, melted
- ½ cup chopped pecans (optional)
For garnish (optional):
- Whipped cream or vanilla ice cream
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or pie dish.
Step 2: In a large bowl, whisk pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour into the prepared baking dish.
Step 3: In a medium bowl, combine flour, oats, brown sugar, and cinnamon.
Stir in melted butter until crumbly. Mix in pecans if using.
Step 4: Sprinkle the crisp topping evenly over the pumpkin filling.
Step 5: Bake for 40-45 minutes, or until the topping is golden and the filling is set.
A knife inserted into the center should come out mostly clean.
Step 6: Allow to cool slightly. Optionally top with whipped cream or vanilla ice cream before serving.
Frequently Asked Questions (FAQs)
1. Can I make this ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Reheat in the oven at 300°F for 15-20 minutes.
2. Can I use fresh pumpkin puree?
Absolutely! Just ensure the puree is smooth and not too watery before use.
3. What’s the best way to toast pecans?
Place chopped pecans on a baking sheet and toast at 350°F for 5-7 minutes, stirring once halfway through.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
5. Can I use gluten-free flour?
Yes, substitute all-purpose flour with a gluten-free alternative for a gluten-free dessert.
Pumpkin Pie Crisp
Ingredients
For the pumpkin pie filling:
- 1 can pumpkin puree 15 oz
- 1 cup evaporated milk
- ⅔ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
For the crisp topping:
- 1 cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ½ cup unsalted butter melted
- ½ cup chopped pecans optional
For garnish: (optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or pie dish.
- In a large bowl, whisk pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour into the prepared baking dish.
- In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Stir in melted butter until crumbly. Mix in pecans if using.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 40-45 minutes, or until the topping is golden and the filling is set. A knife inserted into the center should come out mostly clean.
- Allow to cool slightly. Optionally top with whipped cream or vanilla ice cream before serving.
