Description
Indulgent pumpkin pie crisp delivers autumn’s warmest comfort in one delectable dessert. Creamy pumpkin custard meets crunchy buttery streusel, inviting you to savor seasonal bliss with each delightful spoonful.
Ingredients
Scale
Pumpkin Pie Crisp
Filling Ingredients:
- 1 (15 ounces/425 grams) can pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Crisp Topping Ingredients:
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ¾ cup brown sugar, packed
- ½ cup unsalted butter, melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped pecans (optional)
Instructions
- Prepare the oven environment by warming it to 350°F (175°C) and thoroughly coat a 9×13-inch baking vessel with a light layer of cooking lubricant.
- Craft the luscious pumpkin foundation by whisking together the rich pumpkin puree, granulated sweetener, velvety cream, dairy milk, farm-fresh eggs, aromatic pumpkin pie seasoning, ground cinnamon, delicate salt, and pure vanilla essence until achieving a silky, homogeneous texture.
- Transfer the luxurious pumpkin mixture into the prepared baking dish, ensuring an even distribution across the surface.
- Construct the crisp topping by combining hearty rolled oats, all-purpose flour, molasses-tinged brown sugar, warming cinnamon, fragrant nutmeg, and crunchy chopped pecans in a separate mixing container.
- Drizzle molten butter over the dry ingredients, gently folding until the mixture transforms into a delectable, crumbly consistency.
- Meticulously scatter the nutty, spiced topping across the pumpkin base, creating a uniform protective layer.
- Slide the assembled dish into the preheated oven, allowing it to transform for 40-50 minutes until the filling stabilizes and the topping acquires a golden, appetizing hue.
- Remove from the oven, permitting the crisp to rest and slightly contract for 10-15 minutes.
- Present the warm dessert accompanied by a generous scoop of vanilla ice cream or a billowing cloud of freshly whipped cream.
Notes
- Swap pumpkin puree with sweet potato or butternut squash for a unique twist on the classic recipe.
- Use gluten-free flour and oats to make this dessert suitable for those with gluten sensitivities.
- Reduce sugar content by using alternative sweeteners like maple syrup or honey for a healthier version.
- Toast pecans before adding to the topping to enhance their nutty flavor and add extra crunch to the crisp.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 366
- Sugar: 23 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg