Picture a crisp autumn day, the scent of warm spices filling your kitchen as you whip up a delightful Pumpkin Pie Crisp.
This simple, yet indulgent dessert is a comforting favorite, effortlessly combining creamy pumpkin with a crunchy, nutty topping.
As it bakes, the layers transform into a golden masterpiece, inviting warmth and joy.
Ready to create this cozy treat? Let’s bring this dish to life and savor every bite.
Kitchen Tools Required
- 1 baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 spatula
Ingredients
- 1 can (15 ounces) pumpkin puree
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, melted
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Pie Crisp, here is a suggested timeline:
- Preparation (15 minutes):
- 0:00 – 5:00: Gather all the ingredients and equipment. Preheat the oven to 350 degrees Fahrenheit.
- 5:00 – 10:00: In a mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth.
- 10:00 – 15:00: Pour the pumpkin mixture into the greased 9×13 inch baking dish. In another bowl, combine the flour, oats, and pecans. Stir in the melted butter until the mixture resembles coarse crumbs.
- Cooking (40 minutes):
- 15:00 – 55:00: Spread the crumb mixture evenly over the pumpkin layer in the baking dish. Bake in the preheated oven for 40 minutes or until the topping is golden brown and the pumpkin layer is set.
- Resting Time (10 minutes):
- 55:00 – 65:00: Allow the Pumpkin Pie Crisp to rest for 10 minutes before serving.
- Additional Time for Reading & Adjustments (5 minutes):
- 0:00 – 5:00: Before starting, take a few minutes to read through the entire recipe to familiarize yourself with the steps and confirm you have all the ingredients and equipment needed.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth.
Pour the pumpkin mixture into the greased 9×13 inch baking dish.
In another bowl, combine the flour, oats, and pecans.
Stir in the melted butter until the mixture resembles coarse crumbs.
Spread the crumb mixture evenly over the pumpkin layer in the baking dish.
Bake in the preheated oven for 40 minutes or until the topping is golden brown and the pumpkin layer is set.
Allow the Pumpkin Pie Crisp to rest for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: Serve the Pumpkin Pie Crisp warm with a scoop of vanilla ice cream to add a creamy contrast to the spiced dessert.
- Whipped Cream: Top with a dollop of whipped cream for a light and airy addition that complements the rich flavors.
- Caramel Drizzle: Drizzle some caramel sauce over the crisp for an extra layer of sweetness and a touch of decadence.
- Chopped Nuts: Sprinkle some extra pecans or walnuts on top for added crunch and texture.
- Fresh Berries: Garnish with a handful of fresh berries for a pop of color and a revitalizing, tangy twist.
Storage
To store Pumpkin Pie Crisp, cover it tightly with plastic wrap or place it in an airtight container.
Refrigerate for up to 3 days to maintain freshness and prevent spoilage.
Freezing
To freeze Pumpkin Pie Crisp, allow it to cool completely.
Then, wrap tightly in plastic wrap and foil.
Store in a freezer-safe container.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Pumpkin Pie Crisp, warm it in a preheated oven at 350°F for 10-15 minutes.
Ensure the topping remains crisp.
Avoid microwaving to prevent sogginess.
Final Thoughts
Pumpkin Pie Crisp is a delightful twist on the classic pumpkin pie, offering a perfect blend of creamy pumpkin filling and a crunchy topping.
This dessert isn’t only simple to make but also brings the comforting flavors of fall to your table.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
Enjoy this scrumptious dessert with family and friends, and savor the taste of autumn in every bite.
Frequently Asked Questions
Can I Substitute Any Other Nuts for Pecans in the Topping?
You can substitute pecans with walnuts or almonds for similar texture and flavor. Use the same measurement, 1/2 cup, and chop finely for even distribution. Make certain nuts are fresh for best taste and avoid overbaking to prevent bitterness.
Is There a Dairy-Free Alternative for Evaporated Milk in This Recipe?
You can substitute evaporated milk with full-fat coconut milk for a dairy-free option. Use a 1:1 ratio. Guarantee even texture by whisking thoroughly. Coconut milk may add a subtle flavor, enhancing the dish’s complexity.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Guarantee the oats are certified gluten-free. Mix thoroughly to maintain texture. Precision in measurements will guarantee the desired consistency.
What Can I Use Instead of Pumpkin Pie Spice?
You can create your own blend by using 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. This precise mix replicates pumpkin pie spice’s complex flavor profile effectively.
Can I Prepare the Pumpkin Pie Crisp in Advance?
You can prepare the dish in advance by assembling the layers, then refrigerating it unbaked for up to 24 hours. Before serving, bake at 350°F for 40 minutes until the topping turns golden brown and the filling sets.
Pumpkin Pie Crisp
Equipment
- 1 9×13 inch baking dish
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spatula
Ingredients
- 1 can pumpkin puree (15 ounces)
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture into the greased 9×13 inch baking dish.
- In another bowl, combine the flour, oats, and pecans.
- Stir in the melted butter until the mixture resembles coarse crumbs.
- Spread the crumb mixture evenly over the pumpkin layer in the baking dish.
- Bake in the preheated oven for 40 minutes or until the topping is golden brown and the pumpkin layer is set.
- Allow the Pumpkin Pie Crisp to rest for 10 minutes before serving.
Notes
