Pumpkin Crisp Recipe

Introduction

This Pumpkin Crisp is the ultimate fall dessert! A warm, spiced pumpkin filling is topped with a buttery, crunchy oat crumble and finished with a dollop of whipped cream or a scoop of vanilla ice cream. It’s like pumpkin pie but even better!

Ingredients

1 can (15 oz) pumpkin purée
1 cup evaporated milk
3/4 cup granulated sugar
2 eggs, lightly beaten
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1/2 cup old-fashioned oats
1/2 cup brown sugar
1/4 cup flour
1/4 cup cold butter, cubed
1/2 cup pecans, chopped (optional)

Directions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Make Pumpkin Filling: In a large bowl, combine the pumpkin purée, evaporated milk, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth and pour into the prepared dish.
3. Prepare Topping: In another bowl, mix oats, brown sugar, flour, and cold butter. Use a pastry cutter or your fingers to work the butter into the mixture until it becomes crumbly. Stir in pecans, if using.
4. Assemble: Sprinkle the oat mixture evenly over the pumpkin filling.
5. Bake: Bake for 40-45 minutes, or until the topping is golden and the filling is set.
6. Serve: Let cool slightly before serving. Top with whipped cream or vanilla ice cream for extra indulgence!

Enjoy your cozy and delicious Pumpkin Crisp! 🍂🎃

Servings and Timing

• Servings: About 8
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: Approximately 1 hour

Variations

• Add chocolate: Mix in chocolate chips for a sweet twist.
• Change nuts: Use walnuts or almonds instead of pecans.
• Dairy-free: Substitute the evaporated milk with coconut milk.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm individual portions in the microwave or reheat in the oven at 350°F until heated through.

10 FAQs

1. Can I use fresh pumpkin? Yes, you can substitute fresh pumpkin puree for canned, but make sure it’s well-cooked and smooth.
2. What can I use instead of evaporated milk? You can use regular milk or a non-dairy alternative, but the texture may vary.
3. Can I make this ahead of time? Yes, you can prepare it a day in advance and bake it when ready to serve.
4. What should I serve with it? Whipped cream, vanilla ice cream, or a sprinkle of cinnamon work great.
5. Is this recipe gluten-free? You can make it gluten-free by using a gluten-free flour blend.
6. How do I know when it’s done baking? The topping should be golden brown, and the filling should be set but slightly jiggly in the center.
7. Can I freeze this? Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before reheating.
8. What if I don’t have all the spices? You can use a pumpkin pie spice blend as a substitute.
9. Can I omit the nuts? Yes, you can make it nut-free by leaving out the pecans.
10. Is it suitable for a crowd? Absolutely! It’s perfect for potlucks and holiday gatherings.

Conclusion

This Pumpkin Crisp is a delightful way to celebrate the flavors of fall. With its creamy pumpkin filling and crunchy oat topping, it’s a dessert that’s sure to impress family and friends. Whether enjoyed warm with ice cream or cooled with whipped cream, it’s the perfect treat for any occasion. Enjoy!

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