Pumpkin Pie Crisp

Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie, featuring a creamy pumpkin filling topped with a buttery oat crisp. Perfect for fall gatherings or cozy family dinners, this dessert is sure to warm your heart!

Ingredients

For the Pumpkin Filling

1 15 oz can pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 large eggs
1 12 oz can evaporated milk

For the Crisp Topping

1 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

Directions

Preheat Oven

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Make the Pumpkin Filling

2. Combine Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour this mixture into the prepared baking dish.

Prepare the Crisp Topping

3. Mix Topping: In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly.

Assemble and Bake

4. Combine: Sprinkle the crisp topping evenly over the pumpkin filling.
5. Bake: Bake for 40-45 minutes, or until the topping is golden brown and the filling is set. Allow to cool slightly before serving.

Servings and Timing

This recipe yields approximately 8 servings. The total time required is about 60 minutes, including 15 minutes for prep and 45 minutes for cooking.

Variations

• Nutty Addition: Add chopped pecans or walnuts to the crisp topping for extra crunch.
• Spice it Up: Incorporate additional spices like cardamom or allspice for a more complex flavor.
• Sweet Swaps: Substitute some of the granulated sugar with maple syrup for a unique twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.

10 FAQs

1. Can I use fresh pumpkin?
   Yes, you can use fresh pumpkin puree; just make sure it’s well-cooked and pureed.
2. What if I don’t have evaporated milk?
   You can substitute with whole milk or half-and-half for a creamier texture.
3. Can I make this ahead of time?
   Yes, you can prepare the filling and topping separately, then assemble and bake when ready to serve.
4. Is this gluten-free?
   To make it gluten-free, use a gluten-free flour blend.
5. Can I freeze this dessert?
   Yes, you can freeze it. Wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before reheating.
6. What can I serve with it?
   Whipped cream or vanilla ice cream are great accompaniments.
7. How do I know when it’s done?
   The topping should be golden brown, and the filling should be set in the center.
8. Can I double the recipe?
   Yes, simply use a larger baking dish and increase the baking time as needed.
9. What if I don’t have oats?
   You can replace oats with additional flour for a different texture.
10. Is this suitable for potlucks?
    Absolutely! It’s easy to transport and a crowd-pleaser.

Conclusion

Pumpkin Pie Crisp is a comforting dessert that captures the essence of fall in every bite. With its creamy filling and crunchy topping, it’s a delicious alternative to traditional pumpkin pie that’s sure to become a family favorite. Enjoy this delightful treat at your next gathering!

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