Pumpkin Pie Crisp: A Cozy Fall Dessert That’ll Warm Your Heart

There’s something truly magical about the fall season. The crisp air, the vibrant hues of orange, yellow, and red, and of course, the warm and comforting flavors that fill our kitchens. Today, I’m thrilled to share a recipe that perfectly embodies all these autumnal joys: Pumpkin Pie Crisp. This delightful dessert marries the creamy richness of a traditional pumpkin pie with a crunchy, buttery topping that’s anything but boring!! If you’re looking for a new way to enjoy pumpkin this season, you’ve come to the right place.

Ingredients

For the Topping:

• 1/2 cup unsalted butter, melted
  Rich and smooth, this will bind your topping ingredients together while adding a buttery goodness.
• 1 cup brown sugar, packed
  This gives the topping a deep, caramel-like sweetness that pairs beautifully with pumpkin.
• 1 cup all-purpose flour
  The base for our crumble, giving it structure and a slight crispiness.
• 1 cup old-fashioned oats
  For that perfect crunch that contrasts with the creamy filling.
• 1/2 teaspoon ground cinnamon
  A warm spice that’s a must-have in fall baking.
• 1/4 teaspoon ground nutmeg
  Adds a slightly nutty, sweet-spicy flavor that deepens the overall taste.
• 1/4 teaspoon ground ginger
  For a touch of zesty warmth.
• 1/4 teaspoon salt
  To balance the sweetness and enhance the flavors.

For the Filling:

• 1 can (15 ounces) pumpkin puree
  The star of the show—rich, smooth, and full of that iconic pumpkin flavor.
• 1 cup granulated sugar
  Sweetens the filling without overpowering the natural taste of the pumpkin.
• 1/2 teaspoon ground cinnamon
  You can’t have pumpkin without cinnamon!
• 1/4 teaspoon ground nutmeg
  Brings out the earthy undertones of the pumpkin.
• 1/4 teaspoon ground ginger
  Complements the pumpkin with a hint of spice.
• 2 large eggs
  These give the filling a custardy texture and help everything set nicely.
• 1 cup evaporated milk
  Makes the filling creamy and smooth, with a slight richness.

How to Make Pumpkin Pie Crisp

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). This gives the oven time to warm up while you assemble your crisp. Next, grease a 9×13-inch baking dish—this ensures that your dessert won’t stick and will be easy to serve.

Step 2: Create the Crumble Topping

In a medium-sized bowl, combine the melted butter, brown sugar, flour, oats, cinnamon, nutmeg, ginger, and salt. Mix everything together until it forms a crumbly mixture. This topping will add a satisfying crunch and sweet-spiced flavor to your dessert. Set it aside for now.

Step 3: Prepare the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk. The mixture should be smooth and well-combined, with no lumps. This creamy filling is the heart of the dish, rich in flavor and perfectly spiced.

Step 4: Assemble the Crisp

Pour the pumpkin mixture into your prepared baking dish, spreading it out evenly. Then, take the crumb topping you set aside earlier and sprinkle it evenly over the pumpkin filling. Make sure every bit of filling is covered for that perfect crunchy bite with each spoonful.

Step 5: Bake to Perfection

Place the baking dish in the oven and bake for 45-50 minutes. You’ll know it’s done when the topping is golden brown and the filling is set—it should have a slight jiggle but not be runny. The smell when this is in the oven is incredible!!

Step 6: Cool and Serve

Once baked, allow your Pumpkin Pie Crisp to cool slightly before serving. You can enjoy it warm, which is my personal favorite, or at room temperature. Either way, it’s a treat that brings comfort and joy with every bite.

Helpful Tips

• Check for doneness: The topping should be a deep golden brown, and the filling should have a slight jiggle when gently shaken.
• Cutting clean slices: If you prefer neat slices, let the crisp cool completely before cutting. It firms up as it cools, making it easier to slice.

Substitutions & Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this dessert gluten-free.
• Add Nuts: For an extra crunch, consider adding chopped pecans or walnuts to the crumble topping.
• Lower Sugar: If you prefer a less sweet dessert, you can reduce the sugar in both the topping and the filling by 1/4 cup each.
• Spice Mix: Feel free to adjust the spices to your taste, or use a pre-made pumpkin pie spice blend.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree the pumpkin before using it in the recipe. The texture might be slightly different, but the flavor will be delicious.

How long does Pumpkin Pie Crisp last?

Stored in an airtight container, this dessert will keep for up to 3 days in the refrigerator. You can also freeze it for up to a month. Reheat in the oven before serving to restore the crispiness.

Can I make this dessert ahead of time?

Yes, you can prepare the filling and topping separately, store them in the fridge, and then assemble and bake when you’re ready. This is perfect for those busy holiday gatherings!

Storage Instructions

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. To enjoy that freshly baked taste, reheat in a warm oven for about 10-15 minutes. If you’re planning to freeze it, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw in the refrigerator overnight and warm in the oven before serving.

More Fall Recipes You’ll Love

• Apple Crisp: A classic fall dessert with tender apples and a crunchy topping.
• Pumpkin Spice Muffins: Soft, fluffy muffins bursting with warm spices.
• Butternut Squash Soup: A savory and creamy soup that’s perfect for chilly days.

Embrace the flavors of fall with this Pumpkin Pie Crisp—trust me, it’s a dessert you’ll want to make again and again. Happy baking! 🎃🍰

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