why make this recipe
This easy Pumpkin Pie Crisp is a perfect dessert for fall. It combines the warm, spiced flavor of pumpkin pie with a crunchy cinnamon streusel topping, making it a comforting treat. It’s simple to prepare and can be enjoyed at any gathering or family dinner.
how to make Pumpkin Pie Crisp
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (melted)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
- In another bowl, mix the rolled oats, flour, and melted butter until crumbly.
- Pour the pumpkin mixture into a greased baking dish.
- Sprinkle the streusel topping evenly over the pumpkin filling.
- Bake in the preheated oven for about 45-50 minutes, or until set and the top is golden brown.
- Let it cool slightly before serving.
how to serve Pumpkin Pie Crisp
Pumpkin Pie Crisp can be served warm or at room temperature. It goes great with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some extra cinnamon on top for added flavor.
how to store Pumpkin Pie Crisp
To store Pumpkin Pie Crisp, cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to wrap it tightly to prevent freezer burn.
tips to make Pumpkin Pie Crisp
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
- Allow the filling to cool slightly before serving to enhance the flavors.
- For more crunch, you can add chopped nuts to the streusel topping.
variation
You can try adding chocolate chips or nuts into the pumpkin mixture for extra flavor. If you want a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
FAQs
Can I make Pumpkin Pie Crisp ahead of time?
Yes, you can prepare the filling and streusel topping a day ahead. Just assemble and bake when you’re ready.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before using.
How do I know when the Pumpkin Pie Crisp is done?
It is done when the edges are set and the center is slightly firm to the touch. The topping should also be golden brown.
Pumpkin Pie Crisp
Ingredients
Pumpkin Mixture
- 1 can (15 oz) pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup brown sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Streusel Topping
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour For a gluten-free option, substitute with gluten-free flour blend.
- 1/2 cup unsalted butter (melted)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
- In another bowl, mix the rolled oats, flour, and melted butter until crumbly.
- Pour the pumpkin mixture into a greased baking dish.
- Sprinkle the streusel topping evenly over the pumpkin filling.
Baking
- Bake in the preheated oven for about 45-50 minutes, or until set and the top is golden brown.
- Let it cool slightly before serving.