Pumpkin Crisp Recipe
Introduction
This pumpkin crisp is a cozy, spiced dessert perfect for fall or any time you crave the warm flavors of pumpkin. It combines a creamy pumpkin filling with a crunchy oat and pecan topping for a delightful contrast in texture.
Ingredients
- 15 ounces pumpkin purée
- 2/3 cup half and half or cream
- 3 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old fashioned rolled oats
- 1/2 cup white whole wheat flour (or all purpose or gluten free flour)
- 1/3 cup dark brown sugar
- 1/4 cup pecans, chopped
- 1/2 teaspoon ground cinnamon (for topping)
- Pinch of salt (for topping)
- 5 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Step 1: Preheat your oven to 350° F. Lightly spray a 9-inch deep dish pie plate, cast iron skillet, or a similarly sized baking dish with cooking spray.
- Step 2: In a large bowl, whisk the eggs until broken up and combined. Add pumpkin purée, half and half, maple syrup, vanilla, pumpkin spice, cinnamon, and salt. Whisk everything together until smooth. Pour this filling into the prepared baking dish.
- Step 3: Clean the bowl, then add oats, flour, brown sugar, chopped pecans, cinnamon, and a pinch of salt for the topping. Stir to combine. Add the cold butter cubes and use your hands or a pastry cutter to work the butter into the mixture until it becomes crumbly.
- Step 4: Evenly sprinkle the crumbly topping over the pumpkin filling. Place the dish on the middle oven rack and bake for 35 to 40 minutes, or until the filling is set and the topping is golden.
- Step 5: Remove from the oven and let it cool for 10 to 15 minutes before serving. Enjoy with whipped cream or vanilla ice cream if desired.
Tips & Variations
- Use a mix of nuts like walnuts or almonds instead of pecans for a different crunchy texture.
- For a richer flavor, substitute half and half with heavy cream.
- Gluten-free flour works well if you prefer a gluten-free dessert.
- Add a pinch of nutmeg or ginger to the filling for extra spice depth.
Storage
Store leftover pumpkin crisp covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds or warm them in the oven at 300° F until heated through. This dish does not freeze well due to its creamy filling and crumbly topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is the most convenient choice for this recipe.
Is there a vegan version of this pumpkin crisp?
To make it vegan, substitute the eggs with flax eggs or a commercial egg replacer, use a plant-based cream or milk alternative, and replace butter with a vegan butter substitute.
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Pumpkin Crisp Recipe
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Crisp recipe is a delightful fall dessert featuring a creamy pumpkin filling spiced with pumpkin spice and cinnamon, topped with a crunchy oat and pecan crumble. Baked to perfection in a skillet or baking dish, it offers the perfect balance of warm spices and texture, ideally served with whipped cream or vanilla ice cream.
Ingredients
Filling
- 15 ounces pumpkin purée
- 2/3 cup half and half or cream
- 3 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1 cup old fashioned rolled oats
- 1/2 cup white whole wheat flour (or all purpose or gluten free flour)
- 1/3 cup dark brown sugar
- 1/4 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 5 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch deep dish pie plate, cast iron skillet, or a similar sized baking dish with cooking spray to prevent sticking.
- Prepare the filling: In a large bowl, whisk the eggs until combined. Add the pumpkin purée, half and half (or cream), maple syrup, vanilla bean paste or extract, pumpkin spice, ground cinnamon, and salt. Whisk until the mixture is smooth and well combined. Pour this filling evenly into the prepared baking dish or skillet.
- Make the topping: Clean out the mixing bowl and add the rolled oats, white whole wheat flour, dark brown sugar, chopped pecans, ground cinnamon, and a pinch of salt. Stir these dry ingredients until well mixed. Add the cold, cubed butter and work it into the mixture using your hands or a pastry cutter until the topping becomes crumbly and pea-sized clumps form.
- Assemble and bake: Evenly sprinkle the crumbly topping over the pumpkin filling in the baking dish. Place the skillet or dish onto the middle rack of the oven and bake for 35-40 minutes, or until the filling is set and the topping is golden brown.
- Cool and serve: Remove from the oven and allow the pumpkin crisp to cool for 10-15 minutes. This helps the filling set further and makes serving easier. Serve warm with whipped cream or vanilla ice cream for a comforting autumn treat.
Notes
- You can use all-purpose or gluten-free flour instead of white whole wheat flour if preferred.
- For a richer topping, you may toast the pecans lightly before adding them.
- Adjust the amount of maple syrup for desired sweetness.
- Make sure the butter for the topping is very cold to achieve a crumbly texture.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin crisp, pumpkin dessert, fall dessert, baked pumpkin, pumpkin spice dessert, oat crumble, pecan topping, pumpkin recipe
