Pumpkin Pie Crisp

Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie, combining the creamy filling of pumpkin with a crunchy oat topping. This dessert is perfect for fall gatherings or holiday celebrations, offering a warm, comforting flavor that’s sure to please any crowd.

Ingredients

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1 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

1. Preheat Oven:

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

1. Make the Pumpkin Filling:

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

1. Prepare the Crisp Topping:

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

1. Assemble and Bake:

• Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40-45 minutes, or until the topping is golden brown and the filling is set. Let cool slightly before serving.

Servings and Timing

• Servings: 8-10
• Prep Time: 15 minutes
• Cooking Time: 40-45 minutes
• Total Time: 55-60 minutes

Variations

• Nuts: Add chopped pecans or walnuts to the crisp topping for extra crunch.
• Spices: Experiment with other spices like allspice or cardamom for a different flavor profile.
• Fruit: Mix in some fresh cranberries or chopped apples for added sweetness and texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, just make sure to cook and puree the pumpkin first.
2. What if I don’t have evaporated milk?
   You can substitute it with regular milk or a dairy-free alternative, but the texture may vary slightly.
3. Can I make this ahead of time?
   Yes, you can prepare it a day in advance and refrigerate it before baking.
4. Is there a gluten-free option?
   Substitute the all-purpose flour with a gluten-free flour blend.
5. How can I tell when it’s done baking?
   The filling should be set and the topping should be golden brown.
6. Can I freeze Pumpkin Pie Crisp?
   Yes, freeze it before baking. Thaw in the refrigerator and then bake when ready to serve.
7. What can I serve with this dessert?
   It pairs wonderfully with whipped cream or vanilla ice cream.
8. How long will leftovers last?
   Leftovers can be stored in the fridge for 3-4 days.
9. Can I reduce the sugar?
   Yes, feel free to adjust the sugars to your taste preferences.
10. What type of oats should I use?
    Old-fashioned oats work best, but you can also use quick oats in a pinch.

Conclusion

Pumpkin Pie Crisp is a deliciously comforting dessert that combines the rich flavors of pumpkin with a satisfying crunchy topping. Perfect for fall festivities or as a cozy treat, this dish is sure to become a favorite in your dessert repertoire. Enjoy the warm, spiced goodness with family and friends!

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