Kick off your fall baking with this Pumpkin Pie Crisp, a delightful twist on the classic pumpkin pie that’s sure to become a new favorite. Combining the creamy, spiced filling of pumpkin pie with a crunchy, buttery topping, this dessert is the perfect blend of textures and flavors.
Why This Recipe Works
- The combination of creamy pumpkin filling and crunchy topping offers a perfect texture contrast.
- Using canned pumpkin puree makes this recipe quick and easy without sacrificing flavor.
- The blend of spices like cinnamon, nutmeg, and ginger gives it that classic pumpkin pie taste.
- It’s versatile; serve it warm with ice cream or cold with whipped cream.
- The crisp topping can be customized with your favorite nuts or oats for added texture.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans (optional)
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease your 9-inch pie dish with butter or non-stick spray. This ensures your crisp doesn’t stick and makes for easy serving later. Tip: For an extra flavor boost, you can sprinkle a little cinnamon on the greased dish before adding the filling.
Mix the Filling
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, egg, vanilla extract, milk, pumpkin pie spice, and salt until smooth. This mixture should be pourable but not too runny. Pour it into the prepared pie dish, spreading it evenly with a spatula. Tip: For a smoother filling, you can blend the mixture in a blender for a few seconds.
Make the Topping
In another bowl, combine the flour and brown sugar. Add the cubed cold butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Stir in the chopped pecans if using. Sprinkle this topping evenly over the pumpkin filling. Tip: For a more uniform topping, you can pulse the ingredients in a food processor a few times.
Bake to Perfection
Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is set. You can test the filling by inserting a toothpick in the center; it should come out clean. Let the crisp cool for at least 10 minutes before serving to allow the filling to set further.
Serve and Enjoy
Serve your Pumpkin Pie Crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm crisp and cold ice cream is heavenly. Leftovers can be stored in the refrigerator for up to 3 days, though it’s best enjoyed fresh.
Tips and Tricks
For those looking to elevate their Pumpkin Pie Crisp, consider these advanced tips. First, toasting the pecans before adding them to the topping can enhance their flavor and add an extra crunch. Second, substituting half of the all-purpose flour with whole wheat flour can add a nuttier flavor and more fiber. Third, for a dairy-free version, use coconut milk in the filling and coconut oil in place of butter for the topping. Lastly, letting the crisp sit for a few minutes after baking allows the filling to set, making it easier to slice.
Recipe Variations
- Add a layer of sweetened cream cheese between the pumpkin filling and the topping for a cheesecake-like twist.
- Swap out the pecans for walnuts or almonds for a different nutty flavor.
- Mix in a handful of chocolate chips with the topping for a sweet surprise.
- Use ginger snap cookies crushed into the topping for a spicier crunch.
- For a gluten-free version, use almond flour in place of all-purpose flour.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s thick and not watery. To achieve this, roast your pumpkin until soft, then puree and strain it to remove excess moisture. This might add some extra time to your prep, but it’s a great way to use fresh pumpkin if you have it.
How can I make this recipe vegan?
To make a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes), use almond or soy milk, and replace the butter with coconut oil or a vegan butter alternative. The result will be just as delicious.
Can I make this ahead of time?
Absolutely! You can prepare the filling and topping separately a day in advance and store them in the refrigerator. When ready to bake, simply assemble and bake as directed. This is a great time-saver for holiday meals or gatherings.
Summary
This Pumpkin Pie Crisp is a delightful autumn dessert that combines the creamy, spiced flavors of pumpkin pie with a crunchy, buttery topping. Easy to make and versatile, it’s sure to be a hit at any fall gathering. Whether served warm with ice cream or cold with whipped cream, it’s a dessert that celebrates the season.