Pumpkin Pie Crisp

by

Introduction:

Indulge in the comforting flavors of fall with our Pumpkin Pie Crisp recipe! This delightful dessert combines the creamy richness of pumpkin pie with a crispy, buttery topping, creating a perfect balance of textures and flavors. Ideal for holiday gatherings, family dinners, or a cozy evening treat, this pumpkin pie crisp is easy to prepare and sure to impress.

Ingredients:

  • For the Pumpkin Filling:
    • 1 can (15 oz) pure pumpkin puree
    • 1 cup heavy cream
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
  • For the Crisp Topping:
    • 1/2 cup all-purpose flour
    • 1/2 cup old-fashioned oats
    • 1/2 cup packed brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 cup unsalted butter, cold and cubed

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or pie pan.
  2. Prepare Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined. Pour the mixture into the prepared baking dish.
  3. Make Crisp Topping: In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Assemble: Sprinkle the crisp topping evenly over the pumpkin filling in the baking dish.
  5. Bake: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown and crispy.
  6. Cool and Serve: Allow the pumpkin pie crisp to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving and Storage Tips for Pumpkin Pie Crisp:

Serving Tips:

  1. Serving Temperature: Serve your Pumpkin Pie Crisp warm or at room temperature. The crisp topping will be perfectly crunchy, and the pumpkin filling will be smooth and creamy. You can reheat individual servings if preferred.
  2. Accompaniments: Enhance the flavors with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. A sprinkle of cinnamon on top adds a nice touch of spice.
  3. Portioning: Use a spoon or ladle to serve portions from the baking dish. The crisp is best enjoyed in generous, hearty servings.
  4. Presentation: For an elegant presentation, serve the crisp in individual ramekins or bowls. Garnish with a sprinkle of cinnamon or a few toasted nuts for added texture and visual appeal.
  5. Pairings: Pair your pumpkin pie crisp with a cup of hot cider, coffee, or tea. It also complements well with other fall desserts or as part of a holiday dessert spread.

Storage Tips:

  1. Room Temperature: Store leftover Pumpkin Pie Crisp at room temperature for up to 2 days. Cover it with aluminum foil or plastic wrap to keep it fresh.
  2. Refrigeration: For longer storage, keep the crisp in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you’re storing the topping separately from the filling, keep them in separate containers to maintain crispiness.
  3. Freezing: To freeze, cool the crisp completely, then cover it tightly with plastic wrap and aluminum foil. Place it in a freezer-safe container or bag. It can be frozen for up to 3 months. For best results, freeze in portions to make reheating easier.
  4. Reheating: To reheat, thaw the frozen crisp in the refrigerator overnight. Reheat individual servings in the microwave for about 30-60 seconds, or place the entire dish in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. If reheating from frozen, bake at 350°F (175°C) for 30-40 minutes, or until heated through and the topping is crispy.
  5. Maintaining Crispiness: To keep the topping crispy after refrigeration, you can reheat the crisp in the oven. This will help restore some of the crunchiness. Avoid reheating in the microwave alone, as it may make the topping soggy.

    Variations for Pumpkin Pie Crisp:

    1. Apple Pumpkin Crisp
      • Ingredients: Add 2 cups of peeled and sliced apples to the pumpkin filling.
      • Instructions: Toss the apple slices with a bit of cinnamon and sugar before mixing them into the pumpkin filling. This adds a fruity twist and extra texture to the crisp.
    2. Pecan Pumpkin Crisp
      • Ingredients: Mix 1/2 cup of chopped pecans into the crisp topping.
      • Instructions: Fold chopped pecans into the topping mixture for added crunch and a rich, nutty flavor.
    3. Maple Pumpkin Crisp
      • Ingredients: Substitute 1/2 cup of granulated sugar with maple syrup in the pumpkin filling.
      • Instructions: Use pure maple syrup for a deeper, more complex sweetness and a hint of maple flavor.
    4. Spiced Pumpkin Crisp
      • Ingredients: Add 1/4 teaspoon of ground cardamom and 1/4 teaspoon of allspice to the pumpkin filling.
      • Instructions: Incorporate these additional spices into the pumpkin mixture for a more aromatic and spiced flavor profile.
    5. Chocolate Pumpkin Crisp
      • Ingredients: Stir 1/2 cup of mini chocolate chips into the pumpkin filling.
      • Instructions: Mix chocolate chips into the pumpkin filling before baking to introduce a touch of chocolatey sweetness.
    6. Gingerbread Pumpkin Crisp
      • Ingredients: Replace the ground cinnamon with 1 tablespoon of gingerbread spice mix in the topping.
      • Instructions: Add gingerbread spice mix to the crisp topping for a holiday-inspired twist.
    7. Coconut Pumpkin Crisp
      • Ingredients: Add 1/2 cup of shredded coconut to the crisp topping.
      • Instructions: Mix shredded coconut into the topping for a tropical flavor and added texture.
    8. Dulce de Leche Pumpkin Crisp
      • Ingredients: Drizzle 1/2 cup of dulce de leche over the pumpkin filling before adding the topping.
      • Instructions: Swirl the dulce de leche into the pumpkin filling for a rich caramel flavor.
    9. Raisin Pumpkin Crisp
      • Ingredients: Mix 1/2 cup of raisins into the pumpkin filling.
      • Instructions: Incorporate raisins into the pumpkin mixture for a chewy, sweet addition.
    10. Almond Pumpkin Crisp
      • Ingredients: Add 1/2 cup of sliced almonds to the crisp topping.
      • Instructions: Mix sliced almonds into the topping for a nutty crunch and a subtle almond flavor.

Conclusion:

Our Pumpkin Pie Crisp recipe is the perfect way to enjoy the classic flavors of pumpkin pie with a deliciously crisp topping. Easy to make and full of fall flavors, this dessert is a wonderful addition to any autumn meal or holiday celebration. Whether you’re hosting a gathering or simply enjoying a quiet evening at home, this pumpkin pie crisp is sure to be a hit with everyone.

FAQ’s About Pumpkin Pie Crisp:

  1. Can I use canned pumpkin pie filling instead of pure pumpkin puree?
    • It’s best to use pure pumpkin puree for this recipe. Canned pumpkin pie filling is pre-sweetened and spiced, which can affect the overall flavor and texture of the crisp. Adjust the spices and sugar if you use pumpkin pie filling.
  2. Can I make Pumpkin Pie Crisp in advance?
    • Yes, you can prepare the pumpkin pie filling and crisp topping ahead of time. Store them separately in the refrigerator for up to 2 days. Assemble and bake the crisp when you’re ready to serve.
  3. How can I make this recipe gluten-free?
    • To make a gluten-free Pumpkin Pie Crisp, use a gluten-free all-purpose flour blend in the topping. Ensure that all other ingredients, including oats, are certified gluten-free.
  4. Can I substitute coconut oil or margarine for the butter in the topping?
    • Yes, you can use coconut oil or margarine as a substitute for the butter in the topping. These alternatives will change the flavor slightly, but they will still produce a crispy topping.
  5. How do I prevent the topping from becoming too brown or burnt?
    • If the topping is browning too quickly, cover the dish loosely with aluminum foil during baking. Remove the foil for the last 10 minutes to allow the topping to become crispy and golden.
  6. Can I freeze Pumpkin Pie Crisp?
    • Yes, you can freeze the pumpkin pie crisp. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for about 20-30 minutes.
  7. What can I use instead of heavy cream in the filling?
    • You can use whole milk or a non-dairy milk alternative like almond or coconut milk. The texture may be slightly different, but the filling will still be delicious.
  8. Can I make Pumpkin Pie Crisp without oats?
    • Yes, you can make the crisp topping without oats. Simply use extra flour or a mix of flour and chopped nuts for the topping to achieve a similar texture.
  9. How do I adjust the recipe for a larger or smaller dish?
    • To adjust the recipe for a different-sized dish, simply increase or decrease the amounts proportionally. For example, if using a 9×13-inch dish instead of a 9-inch pie pan, you may need to double the recipe. Adjust baking time as needed, checking for doneness by ensuring the filling is set and the topping is golden brown.
  10. Can I use fresh pumpkin instead of canned pumpkin puree?
    • Yes, you can use fresh pumpkin. Roast or steam the pumpkin, then puree it until smooth. Drain excess moisture to avoid a watery filling. Fresh pumpkin can offer a more robust flavor, but the texture and cooking time might differ slightly.

Leave a Comment