Craving a comforting fall dessert that’s both easy and incredibly delicious? Look no further! This Pumpkin Crisp recipe is a game-changer, offering all the warm, spiced flavors of pumpkin pie, but with a fraction of the effort. Get ready to ditch that fussy pie crust and embrace the simple perfection of pumpkin crisp!
What is Pumpkin Crisp?
Ever wonder where this incredibly easy dessert gets its charming name? Is it the crisp autumn air that inspires its creation, or perhaps the way the golden topping practically crisps with flavor? Some say it’s a happy accident, born from a busy baker’s desire for pumpkin pie without all the fuss. Others claim it’s a secret family recipe passed down through generations (possibly with a mischievous twist or two!).
Whatever the real story, one thing’s for sure: this dessert is far tastier than its humble origins might suggest. After all, they say ‘the way to a man’s heart is through his stomach,’ and this pumpkin crisp certainly does the trick! Ready to uncover the magic for yourself? Let’s get baking!
Why You’ll Love This Pumpkin Crisp:
This pumpkin crisp is a simple dessert that’s truly one of a kind. The warm, spiced pumpkin filling is the perfect balance of sweet and savory while the golden, buttery oat topping provides a delightful crunch. Making it at home is significantly cheaper than buying a pre-made pumpkin pie, especially if you use ingredients already in your pantry.
The topping is especially delicious with the pecan and maple syrup added. Also, if you want to explore a similar fall dessert, try our apple crisp for a delightful variation! Are you ready to create this new family favorite in your kitchen?
Key Ingredients for Pumpkin Crisp:
Here’s a visual of everything you’ll need for this fantastic recipe:
- Pumpkin Puree: 1 (15 ounce) can of 100% pumpkin puree (not pumpkin pie filling)
- Evaporated Milk: 1 (12 ounce) can
- Brown Sugar: 1 cup, packed
- Eggs: 2 large
- Pumpkin Pie Spice: 1 teaspoon
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1 cup
- Rolled Oats: 1 cup
- Butter: 1/2 cup (1 stick), cold and cut into cubes
- Pecans: 1/2 cup, chopped (optional)
- Maple Syrup: 2 tablespoons (optional)
How to Make Pumpkin Crisp:
Prepare yourself for a warm, comforting dessert that’s ready in no time! This Pumpkin Crisp is easy to make, incredibly flavorful, and oh-so-satisfying. The creamy pumpkin filling contrasted with the crunchy oat topping creates a textural symphony in every bite. This recipe takes around 45 minutes to make so prepare for some fun!
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Make the Pumpkin Filling: In a large bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk until smooth and well combined.
- Pour into Dish: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Make the Crisp Topping: In a separate bowl, combine the flour and rolled oats.
- Add Butter: Cut in the cold, cubed butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Optional Additions: Stir in the chopped pecans and maple syrup (if using) into the crisp topping mixture.
- Sprinkle Topping: Evenly sprinkle the oat topping over the pumpkin filling in the baking dish.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set. A toothpick inserted into the center (avoiding the topping) should come out clean.
- Cool Slightly: Let the pumpkin crisp cool for at least 15 minutes before serving. This allows the filling to set up a bit.
What to Serve Pumpkin Crisp With:
Consider serving this delightful pumpkin crisp with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of cinnamon can add an extra layer of indulgence. For a more balanced meal, pair your dessert with a cup of warm spiced cider or a mug of coffee.
Top Tips for Perfecting Pumpkin Crisp:
- Use Cold Butter: Ensure your butter is cold when making the topping for the perfect crumbly texture. Cutting it into small cubes makes it easier to work with.
- Don’t Overmix the Topping: Overmixing the crisp topping will result in a tough, rather than crumbly, texture. Mix just until combined.
- Adjust Sweetness: If you prefer a less sweet dessert, reduce the amount of brown sugar slightly. Taste the pumpkin filling before pouring it into the dish and adjust accordingly.
- Nuts about Nuts?: Add other nuts like walnuts or almonds to the topping for variety.
- Spice it UP!!!!: For a spicier kick, add a pinch of ground ginger or cloves to the pumpkin filling.
- Check for Doneness: The crisp is done when the topping is golden brown and the filling is set. If the topping is browning too quickly, cover the dish loosely with foil for the last 15 minutes of baking.
- Ingredient Substitutions: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, ginger, nutmeg, and allspice. Unsalted butter can be used, just add a pinch of salt to the crisp topping.
- Vegan Version: Use a vegan butter substitute for the topping and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) in place of the eggs in the filling.
Storing and Reheating Tips:
- Storing: Leftover pumpkin crisp can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave for 30-60 seconds, or until heated through. For larger portions, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed.
- Freezing: Pumpkin crisp can be frozen for up to 2-3 months. Allow the crisp to cool completely before wrapping tightly in plastic wrap and then freezing. This can be done whole or portioned into individual servings.
- Thawing: Thaw frozen pumpkin crisp in the refrigerator overnight before reheating.
Final Thoughts:
This Pumpkin Crisp is the perfect fall comfort food, offering a delicious and satisfying alternative to traditional pumpkin pie. Easy to make and packed with warm, spiced flavors, it’s sure to become a family favorite. Enjoy!
FAQs:
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has added sugar and spices, which might make the crisp too sweet and affect the overall flavor.
Can I make this crisp ahead of time?
Yes, you can assemble the pumpkin crisp ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few minutes to the baking time if baking from cold.
Can I add more spices?
Absolutely! Feel free to adjust the spices to your liking. A pinch of ground ginger, cloves, or nutmeg can add an extra layer of warmth and flavor.
Can I use a different type of nut in the topping?
Yes, walnuts, pecans, or almonds all work well in the topping. Choose your favorite or use a combination of nuts for added texture and flavor.
Can I make a smaller batch?
Yes, you can halve the recipe and bake it in an 8×8 inch baking dish. Adjust the baking time accordingly.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest