Pumpkin Pie Crisp

Enjoy a comforting dessert with this Pumpkin Pie Crisp. Combining the beloved flavors of pumpkin pie with a delightful crisp topping, this recipe offers a tasty twist on a classic favorite.

Ingredients

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

For the Crisp Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup old-fashioned oats
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare Pumpkin Filling: In a large mixing bowl, whisk together all the ingredients for the pumpkin filling until smooth and well combined. Pour the mixture into the prepared baking dish.
3. Make Crisp Topping: In another bowl, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Assemble: Sprinkle the crisp topping evenly over the pumpkin filling.
5. Bake: Bake for 45-50 minutes, or until the topping is golden brown and the filling is set. A knife inserted into the center should come out clean.
6. Cool and Serve: Let the crisp cool for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Serving Size: 1/12 of the dish
• Calorie Count: 300 kcal per serving

Variations

• Spiced Up: Add extra spices like ginger or allspice for more depth of flavor.
• Nutty Crisp: Incorporate chopped nuts such as pecans or walnuts into the topping for added crunch.

Storage and Reheating

• Storage: Store in the refrigerator for up to 5 days.
• Reheating: Reheat in the microwave or oven until warmed through.

10 FAQs

1. Can I use pumpkin pie spice instead of individual spices?
   Yes, you can use 2 teaspoons of pumpkin pie spice in place of cinnamon, nutmeg, cloves, and ginger.
2. Can I make this ahead of time?
   Yes, you can prepare it a day in advance and store it in the refrigerator until ready to bake.
3. Can I freeze this dessert?
   Yes, it freezes well. Store in an airtight container for up to 3 months. Thaw before reheating.
4. What can I use instead of heavy cream?
   You can use half-and-half or evaporated milk as a substitute.
5. Can I make this recipe gluten-free?
   Yes, use a gluten-free flour blend for the topping.
6. How can I make the topping more crunchy?
   Add a handful of chopped nuts to the crisp topping mixture.
7. Can I use fresh pumpkin instead of canned?
   Yes, roast and puree fresh pumpkin, then use it in place of canned pumpkin.
8. What’s the best way to serve this dessert?
   It’s delicious on its own or with vanilla ice cream or whipped cream.
9. How can I adjust the sweetness?
   Reduce the amount of sugar in the filling and topping if you prefer less sweetness.
10. Can I use a different fruit filling?
    Yes, you can use apple, pear, or berry fillings for a different variation.

Conclusion

Pumpkin Pie Crisp offers a delightful twist on traditional pumpkin pie with its deliciously spiced filling and crunchy topping. Perfect for holiday gatherings or a cozy dessert, this recipe is sure to please everyone at the table. Enjoy this comforting treat warm with your favorite accompaniments!

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