Pumpkin Pie Crisp Recipe
Introduction
Discover a delightful twist on classic pumpkin pie with this Pumpkin Pie Crisp. The creamy, spiced pumpkin filling is topped with a buttery, cinnamon streusel for a comforting dessert that’s perfect for autumn gatherings.
Ingredients
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon Kosher salt
- 2/3 cup heavy cream
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons cinnamon
- 12 tablespoons butter, melted
Instructions
- Step 1: Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or nonstick spray.
- Step 2: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, and vanilla extract until smooth.
- Step 3: Add the cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk again to combine all spices evenly.
- Step 4: Gradually whisk in the heavy cream until the filling mixture is smooth and well blended. Pour this mixture into the prepared baking dish.
- Step 5: In a separate bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel topping.
- Step 6: Drizzle the melted butter over the dry ingredients and stir with a fork until the mixture forms crumbly clumps.
- Step 7: Evenly sprinkle the streusel topping over the pumpkin filling in the baking dish.
- Step 8: Bake the crisp for 40 to 45 minutes, or until the topping is golden brown and the filling is set around the edges.
- Step 9: Remove from the oven and let the crisp rest for 10 minutes before serving. Enjoy warm or at room temperature.
Tips & Variations
- For extra texture, add 1/2 cup chopped pecans or walnuts to the streusel topping.
- Use maple syrup instead of some sugar in the filling for a richer flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a special touch.
- Ensure the pumpkin puree is smooth and not too watery to avoid a soggy filling.
Storage
Store leftover pumpkin pie crisp covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20 seconds or warm the entire dish in a 325°F oven for 10-15 minutes until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Roast and puree the pumpkin flesh until smooth, then measure the same amount as canned puree. Keep in mind fresh pumpkin may have a slightly different texture and moisture content.
Can I make this dessert ahead of time?
Absolutely! You can assemble the crisp a few hours before baking. Just keep it covered in the refrigerator and bake when ready. It also reheats well if made a day in advance.
PrintPumpkin Pie Crisp Recipe
Pumpkin Pie Crisp is a delightful autumn dessert featuring a rich and creamy spiced pumpkin filling topped with a golden, buttery streusel. This easy-to-make treat combines traditional pumpkin pie flavors with a crisp topping for added texture and sweetness, perfect for cozy fall gatherings or holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon Kosher salt
- 2/3 cup heavy cream
For the Streusel Topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons cinnamon
- 12 tablespoons butter, melted
Instructions
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or nonstick spray to prevent the pumpkin filling from sticking.
- Make the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, eggs, packed brown sugar, granulated sugar, and vanilla extract until smooth and combined. Stir in the ground cinnamon, ginger, nutmeg, cloves, allspice, and Kosher salt to evenly distribute the warm spices. Gradually add the heavy cream and whisk until the mixture is uniform and silky. Pour this pumpkin filling into the prepared baking dish, spreading it evenly.
- Prepare the Streusel Topping: In a clean bowl, combine the all-purpose flour, granulated sugar, packed brown sugar, and cinnamon. Drizzle the melted butter over the dry ingredients and stir with a fork until the mixture becomes crumbly and clumps together. This will form the crisp topping.
- Assemble and Bake: Evenly sprinkle the streusel topping over the pumpkin filling, covering the surface completely. Place the baking dish on the center rack of the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and the filling is set.
- Cool and Serve: Remove the pumpkin pie crisp from the oven and let it rest for about 10 minutes to allow the filling to stabilize. Serve warm and enjoy the comforting combination of creamy pumpkin and crispy topping.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, but the texture may be slightly less rich.
- Make sure not to overbake; the filling should be set but still moist.
- For added texture, consider adding chopped nuts like pecans or walnuts into the streusel topping.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 3 days; warm before serving.
Keywords: pumpkin pie crisp, pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin recipe, streusel topping, baked pumpkin dessert
