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Pumpkin crisp is the coziest answer for when you crave autumn flavors with barely any fuss. This recipe brings together the creamy spice of classic pumpkin pie and the irresistible crunch of a crisp topping in one easy dish. If you want something special for the holidays or just need a comforting dessert that never fails this is the one I keep coming back to year after year.
I first tried this pumpkin crisp on a whim for a last minute Thanksgiving and it disappeared in record time. Now my family asks for it every fall even more than pie.
Ingredients
- Pumpkin puree: gives the filling a velvety earthy flavor and rich color. Canned is reliable for consistency
- Granulated and brown sugar: add sweetness and a hint of caramel. Use fresh soft brown sugar for best moisture
- Large eggs: bind the filling together
- Vanilla extract: deepens the aroma and adds warmth
- Pumpkin pie spice and ground cinnamon: bring out that classic pumpkin dessert flavor. Pick up a fresh blend for best impact
- Salt: balances sweetness and highlights the pumpkin
- Evaporated milk: makes the filling lusciously creamy and bakes into a custard
- All purpose flour: forms the base of the crisp. Sift to avoid lumps
- Old fashioned oats: create the signature crunchy topping. Choose thick-cut for best texture
- Brown sugar for topping: supplies the caramel notes
- Chopped pecans: add a nutty crunch but are optional
- Unsalted butter: is key for a golden crumbly topping
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit and grease a nine by thirteen inch baking dish with butter or spray. This helps prevent sticking and ensures easy serving later
- Prepare the Filling:
- Whisk together the pumpkin puree granulated sugar brown sugar eggs vanilla pumpkin pie spice cinnamon salt and evaporated milk in a large bowl until totally smooth. Make sure the eggs are well blended so your filling is silky. Pour this mixture into the prepared baking dish and smooth the top with a spatula
- Make the Crisp Topping:
- In a separate bowl stir together flour oats brown sugar cinnamon and pecans if using. Pour in the melted butter and mix with a fork or your fingers until big clumps form and all the dry bits are coated. The crumble should hold together slightly in your hand but still sprinkle easily
- Assemble and Bake:
- Sprinkle the crisp topping evenly over the pumpkin filling so every bite gets some crunch. Bake on the middle rack for forty five to fifty minutes until the topping is deep golden and the center is set but with just a gentle jiggle. The edges will firm up as the crisp cools
- Cool and Serve:
- Let the pumpkin crisp cool at least thirty minutes set on a wire rack. This helps the filling finish setting and makes it easy to slice and serve. For a rustic feel serve warm spooned straight from the dish
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Pumpkin filling has always been my personal favorite part but I am helpless against the buttery crisp top. Once my nephew asked for just the crunchy bit on his plate so now I always sneak him an extra corner piece.
Storage Tips
Store any leftover pumpkin crisp in the fridge covered tightly for up to four days. The topping stays fairly crisp if you reheat individual servings in the oven at three hundred fifty degrees for about ten minutes. Cold pumpkin crisp also tastes wonderful for breakfast.
Ingredient Substitutions
You can swap the pecans for walnuts or leave them out for a nut free dessert. For a dairy free version use coconut evaporated milk and a dairy free butter. Rolled oats are preferred for that chewy crispness but quick oats will work in a pinch.
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Serving Suggestions
Pumpkin crisp practically begs for a scoop of vanilla ice cream or dollop of whipped cream. For a more decadent touch try salted caramel sauce drizzled on top. I sometimes layer leftovers in parfait glasses with yogurt for a breakfast treat.
Cultural and Historical Notes
Pumpkin crisp is a homey twist inspired by old fashioned fruit crisps and southern pumpkin desserts. Unlike traditional pumpkin pie you do not need to fuss with pastry dough. Its make ahead magic has earned it a place on many autumn and holiday tables in my family.
When you want classic pumpkin pie flavor without the work of rolling dough this pumpkin crisp comes to the rescue. It is easy to make ahead a guaranteed crowd pleaser and the cozy fall spice fills the whole house with that festive aroma.
Recipe FAQs
- → Can fresh pumpkin be used instead of canned puree?
Yes, roasting and mashing fresh pumpkin works well. Just ensure it's drained and smooth to achieve the right texture.
- → How can I make this nut-free?
Simply omit the pecans from the topping. The oat and sugar crumble will still provide delightful crunch.
- → Are oats necessary for the topping?
Oats add important texture and heartiness, but you can substitute with extra flour for a less chewy top layer.
- → Can this dish be prepared ahead of time?
Yes, assemble the layers ahead and bake just before serving or bake early and reheat gently for best results.
- → Is evaporated milk required for the filling?
Evaporated milk adds creamy richness, but half-and-half or whole milk can be used as alternatives.