Pumpkin Pie Crisp Recipe

As I pour the warm, spicy aroma of this pumpkin delight into my kitchen, I can almost hear the leaves rustling outside—welcome to my sanctuary of autumn flavors, where nostalgia meets a crumbly, buttery topping you won’t be able to resist.

The essence of autumn can be captured in a singular dessert known as Pumpkin Pie Crisp. This dish takes the same basic ingredients you would use to make something like pumpkin custard and transforms it.

I love how with this dessert you get both the flavors and the texture of pumpkin pie, but it’s almost like you’re eating the deconstructed version of a pumpkin pie.

Pumpkin Pie Crisp Recipe Ingredients

• Pumpkin Puree: Rich in fiber and vitamins; adds creamy texture.
• Evaporated Milk: Provides creamy richness, enhances texture.
• Eggs: Bind ingredients; add protein for structure.
• Granulated Sugar: Sweetens dessert, balances spices.
• Ground Cinnamon: Adds warm, aromatic spice flavor.
• Rolled Oats: Adds texture; good source of fiber.
• Brown Sugar: Sweetness with molasses depth; adds moisture.
• Pecans: Optional crunch; provides protein and healthy fats.

Pumpkin Pie Crisp Recipe Ingredient Quantities

• 1 can (15 ounces) pumpkin puree
• 1 cup evaporated milk
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans (optional)
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

How to Make this Pumpkin Pie Crisp Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to start. Grab a 9×13 inch baking dish and either butter it or spray it with non-stick cooking spray. It should be lightly, but sufficiently greased; you don’t want the dessert sticking to the dish.

2. In a huge mixing basin, combine the pumpkin puree, the evaporated milk, the eggs, the sugar, and the spices, including cinnamon, ginger, and nutmeg. Do this until you have a well-combined and smooth mixture. Whisk together the following ingredients in a large mixing bowl for the most even texture.

3. Spread the pumpkin mixture evenly on the baking dish you prepared, using a spatula to get the job done.

4. In another bowl, mix together the following dry ingredients: flour, rolled oats, brown sugar, and chopped pecans. Stir them well to ensure everything is mixed thoroughly.

5. Add the melted butter and vanilla extract to the dry ingredients. Use a fork or your hands to combine until the mixture becomes crumbly and fully incorporates the butter.

6. Spread the crumbly topping evenly over the pumpkin layer in the baking dish, covering the pumpkin mixture completely.

7. Put the baking dish in the oven, which has been preheated to 350 degrees F, and bake for about 45 to 50 minutes or until the top is golden brown and the pumpkin layer is set.

8. Take the pumpkin pie from the oven and allow it to cool for a short time on a wire rack. After this, serve it to the pie enthusiasts in your life.

9. To achieve optimal outcomes, serve while warm. You may also choose to garnish with whipped cream or a scoop of vanilla ice cream.

10. Keep any remaining food in the refrigerator covered and heat before serving. Appreciate the warm, autumnal flavors.

Pumpkin Pie Crisp Recipe Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Cooking spray or butter (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Fork (or hands for mixing)
9. Wire rack

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: Absolutely. You can use fresh pumpkin as a substitute. Be certain to cook and puree the pumpkin until it is smooth, and drain any excess water to achieve the consistency of canned puree.
• Q: Can I make this recipe gluten-free?A: Yes, a gluten-free all-purpose flour blend can be used, and it’s best to confirm that your oats are certified gluten-free.
• Q: How should I store leftovers?A. Keep uneaten food in a sealed container in the fridge for a maximum of 3 days.
• Q: Can I prepare this recipe ahead of time?A: Absolutely! You can make the pumpkin filling and the crisp topping in advance and store them in the refrigerator. Just combine and bake when you’re ready to serve.
• Q: Is there a substitute for evaporated milk?You can substitute evaporated milk for heavy cream or half-and-half.
• Q: Can I omit the pecans in the topping?A: Yes, the pecans are optional. You can omit them or substitute them with walnuts or almonds, if you like.

Pumpkin Pie Crisp Recipe Substitutions and Variations

One cup of evaporated milk: You can replace this with one cup of heavy cream or half-and-half.
3/4 cup granulated sugar
Substitute with 3/4 cup coconut sugar or 1 cup maple syrup (reduce other liquids slightly).
1 teaspoon ground cinnamon. Substitute with 1 teaspoon pumpkin pie spice.
1/2 cup unsalted butter, melted: Substitute with 1/2 cup coconut oil or 1/2 cup vegan butter, melted.
1 cup all-purpose flour (APF)\nSubstitute with: \n 1 cup of gluten-free all-purpose flour blend.

Pro Tips

1. Enhance Spiciness: Consider adding a pinch of ground cardamom or allspice to the pumpkin mixture for added depth and warmth in flavor.