Pumpkin Crisp – Warm, Spiced, and Perfectly Crisped

Name: Pumpkin Crisp – Warm, Spiced, and Perfectly Crisped
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups canned pumpkin (puree, not pumpkin pie filling); 1 cup granulated sugar; 2 teaspoons ground cinnamon; 0.5 teaspoon ground nutmeg (freshly ground)

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By: Maria
Posted: 01/03/2025

Pumpkin Crisp is a warm, comforting dessert that combines the rich, spiced flavor of pumpkin with a sweet, crunchy topping. This easy-to-make treat is perfect for fall and holiday gatherings. The pumpkin filling is creamy and flavorful, while the crisp topping adds a delightful crunch. Whether you’re serving it as a dessert after dinner or sharing it at a fall party, this pumpkin crisp is sure to become a seasonal favorite that everyone will love.

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Ingredients:

For the pumpkin filling:

2 cups canned pumpkin (or fresh pumpkin puree)
1 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

For the topping:

1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup chopped nuts (optional, such as pecans or walnuts)

Directions:

Prepare the pumpkin filling:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Mix the pumpkin filling: In a large bowl, whisk together the pumpkin, granulated sugar, cinnamon, nutmeg, ginger, salt, eggs, heavy cream, and vanilla extract until smooth and well combined.
Pour into the baking dish: Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.

Prepare the topping:

Make the topping: In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is crumbly. If using, fold in the chopped nuts for added texture.
Top the pumpkin filling: Sprinkle the oat mixture evenly over the pumpkin filling in the baking dish.

Bake the crisp:

Bake the pumpkin crisp: Bake in the preheated oven for 40-45 minutes, or until the pumpkin filling is set and the topping is golden brown and crisp. The filling should be slightly firm to the touch.
Cool slightly: Allow the pumpkin crisp to cool for 10-15 minutes before serving.

Serve:

Serve and enjoy: Serve the pumpkin crisp warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Enjoy the perfect balance of creamy pumpkin and crunchy topping!

Notes:

Nuts: If you’re allergic to nuts or prefer not to use them, you can skip the chopped nuts or substitute them with additional oats for more crunch.
Make-Ahead: The pumpkin filling and topping can be prepared ahead of time and stored separately in the refrigerator for up to 2 days. Assemble and bake when ready to serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Conclusion:

Pumpkin Crisp is the ultimate fall dessert, offering the perfect combination of creamy pumpkin filling and a crunchy, sweet topping. Easy to make and full of warm spices, this dessert is perfect for any occasion, from family dinners to holiday gatherings. Serve it with a scoop of ice cream or whipped cream for an extra indulgent treat that everyone will love. Make it today and enjoy the cozy, comforting flavors of fall!

Frequently Asked Questions

Can I make the pumpkin crisp ahead of time, and if so, how should I store it?

Yes, you can definitely make the pumpkin crisp ahead of time. The pumpkin filling and the topping can be prepared separately up to 2 days in advance and stored in the refrigerator. Assemble the crisp just before baking. Leftover baked pumpkin crisp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30-60 seconds, or in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

What substitutions can I make if I don’t have all the ingredients on hand?

You can substitute canned pumpkin with fresh pumpkin puree, using the same 2-cup measurement. If you’re out of rolled oats, you can use quick-cooking oats, but the texture of the topping will be slightly less chewy. For the spices, you can use pumpkin pie spice in place of the cinnamon, nutmeg, and ginger, using about 1 teaspoon. If you don’t have heavy cream, you can use half-and-half, but the filling might be slightly thinner.

How do I know when the pumpkin crisp is perfectly baked?

The pumpkin crisp is done when the filling is set and the topping is golden brown and crisp. The filling should be slightly firm to the touch, not jiggly. Look for bubbles forming around the edges of the crisp, indicating the filling is set. The topping should be a rich golden brown color and feel crisp when lightly touched. A toothpick inserted into the center of the filling should come out clean or with a few moist crumbs.

Can I double or scale down this recipe?

Yes, you can easily double this recipe to make a larger batch. Use a 9×13-inch baking dish for the doubled recipe, or divide it between two smaller dishes. You may need to increase the baking time by about 10-15 minutes, so keep an eye on the topping and filling to ensure it’s cooked through. To scale down the recipe, halve all the ingredients and bake in a smaller dish, such as an 8×8 inch square baking pan, reducing the baking time by about 10 minutes.

What are the nutritional benefits of eating pumpkin crisp?

Pumpkin crisp offers some nutritional benefits, primarily from the pumpkin itself, which is rich in Vitamin A, providing antioxidants and supporting eye health. The pumpkin also contributes fiber. The oats in the topping provide some fiber as well. While this dessert is a treat, it offers some vitamins and minerals, especially if you include nuts for added protein and healthy fats.