Pumpkin Pie Crisp with a Buttery Crust

Fall is here, and that means it’s time to bring out the warm, comforting flavors that define the season. What could be more fitting than a Pumpkin Pie Crisp with a buttery crust? This dessert brings together the creamy, spiced goodness of pumpkin pie and the irresistible crunch of a crisp topping. It’s the ultimate treat for those cozy evenings when you want something special!

Why You’ll Love This Recipe

This Pumpkin Pie Crisp isn’t just another pumpkin dessert—it’s a delicious hybrid that combines the best elements of two favorite fall desserts. You’ll get a buttery, slightly sweet crust that perfectly balances the creamy pumpkin filling, topped off with a crisp oat layer that adds texture and a hint of sweetness.

Here’s why this recipe will be a hit:

• Comforting Flavors: The warm spices, creamy pumpkin, and buttery crisp topping make this dessert the epitome of fall comfort food.
• Easy to Make: Even though it has three components (crust, filling, and topping), this recipe is straightforward and perfect for bakers of all levels.
• Versatile: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.

Ingredients You’ll Need

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1-2 tablespoons cold water (as needed)

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
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1 (12 oz) can evaporated milk

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

Step-by-Step Instructions

1. Prepare the Crust

• In a large bowl, combine the flour, granulated sugar, and salt.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add cold water, one tablespoon at a time, until the dough starts to come together.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

2. Pre-Bake the Crust

• Preheat your oven to 350°F (175°C).
• Roll out the chilled dough on a floured surface to fit your 9×13-inch baking dish.
• Transfer the dough to the dish, pressing it into the bottom.
• Prick the crust all over with a fork.
• Pre-bake the crust for 10-12 minutes, or until lightly golden. Let it cool slightly.

3. Make the Pumpkin Filling

• In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth.
• Pour the pumpkin mixture over the pre-baked crust in the baking dish.

4. Prepare the Crisp Topping

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

5. Assemble and Bake

• Evenly sprinkle the crisp topping over the pumpkin filling.
• Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is set.

6. Cool and Serve

• Allow the Pumpkin Pie Crisp to cool slightly before serving. Top with whipped cream or vanilla ice cream if desired.

Serving Suggestions

This Pumpkin Pie Crisp is wonderful on its own, but you can elevate it even further:

• With Ice Cream: A scoop of vanilla ice cream adds a creamy contrast to the warm crisp.
• With Whipped Cream: A dollop of whipped cream adds a light, airy touch.
• With a Drizzle of Caramel Sauce: Take it to the next level with a drizzle of caramel sauce for an extra decadent treat.

Tips for Perfect Pumpkin Pie Crisp

• Use Cold Butter for the Crust: Cold butter ensures a flaky, tender crust. Don’t skip the step of chilling your dough.
• Don’t Overbake: Keep an eye on the crisp as it bakes. You want the topping to be golden brown and the filling set, but not too firm.
• Let it Cool: This crisp needs time to set, so let it cool for at least 15-20 minutes before serving.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through, to maintain the crisp topping.

FAQ

Can I use fresh pumpkin instead of canned? Yes! Just make sure to cook and puree the pumpkin before using it in the recipe.

Can I make this dessert ahead of time? Absolutely. You can prepare the entire dish and bake it later, or bake it in advance and reheat before serving.

Can I freeze Pumpkin Pie Crisp? Yes, it freezes well. Wrap it tightly and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

This Pumpkin Pie Crisp with a buttery crust is a delightful twist on traditional pumpkin pie. Whether you’re serving it at a family gathering or enjoying it on a cozy evening at home, it’s sure to be a hit! The creamy pumpkin filling, crisp topping, and buttery crust create a dessert that’s truly special.

If you loved this recipe, be sure to check out some of my other fall favorites, like Snickerdoodle Zucchini Bread. Happy baking!

Don’t forget to leave a review and share your photos on Pinterest. I’d love to see how your Pumpkin Pie Crisp turned out!

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