Pumpkin Crisp Recipe

I absolutely love how this crisp brings together a creamy pumpkin base with a crunchy, lightly spiced streusel topping. The unique blend of cinnamon, ginger, and cloves leaves me feeling cozy and nostalgic. Every bite is like a warm hug, making it my go-to dessert when I crave ultimate comfort food goodness.

I love making Pumpkin Crisp because the creamy pumpkin pie filling not only tastes great but also brings some nutritional perks too. I think using a 15 oz can of pumpkin puree gives it a rich flavor while boosting its vitamin A content.

My recipe uses large eggs and a bit of granulated sugar mixed with evaporated milk to create a custard that is both smooth and filling. The spices like ground cinnamon, ginger, nutmeg, and cloves not only add a warm, spicy kick but also provide antioxidants.

I also mix in all-purpose flour and old fashioned rolled oats with light brown sugar and cold diced unsalted butter for the crispy, golden topping. I like to add chopped pecans sometimes which increases its fiber content.

I usually serve it warm with a scoop of ice cream. This easy pumpkin dessert is a little treat that brings a perfect mix of sweet and spice, making it a must try recipe.

Why I Like this Recipe

1. I love the creamy pumpkin filling with all the spices layering together perfectly – it makes me feel like fall is right here in my kitchen.
2. I really enjoy how the crunchy, cinnamon topping adds a great texture contrast to the smooth filling, even if sometimes it comes off a little crumbly.
3. I appreciate that this recipe is super easy to follow, even if I’m not the best cook, and the ingredients all come together for a simple, comforting dessert.
4. I like serving it warm with a scoop of ice cream because it gives me that nostalgic, cozy feel on chilly nights.

Ingredients

• Pumpkin Puree: High in fiber and vitamins, adding natural sweetness and smooth texture.
• Eggs: Rich in protein; helps bind ingredients and provides structure and moisture.
• Granulated Sugar: Adds necessary sweetness and color, though it increases carbohydrate count slightly.
• Rolled Oats: Provides fiber and hearty texture, boosting health with good carbohydrates.
• Butter: Delivers rich flavor and creaminess; not the healthiest, but tastes great.
• Pecans: Offers crunchy texture and healthy fats; adds nutty, slightly sweet flavor.

Ingredient Quantities

• Filling Ingredients:
• 1 (15 oz) can pumpkin puree
• 2 large eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/2 cup evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• Topping Ingredients:
• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 1/2 cup light brown sugar, packed
• 1/2 cup unsalted butter, cold and diced
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans (optional)

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.

2. In a large bowl, whisk together the pumpkin puree, lightly beaten eggs, granulated sugar, evaporated milk, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp salt until smooth.

3. Pour the pumpkin mixture into the prepared baking dish and spread it out evenly.

4. In another bowl, combine the all-purpose flour, old fashioned rolled oats, and packed light brown sugar.

5. Add in the cold and diced unsalted butter and 1 tsp ground cinnamon. If you like, mix in 1/2 cup chopped pecans at this point.

6. Use your fingers or a fork to mix the topping until you get a crumbly, streusel-like texture.

7. Evenly sprinkle the topping over the pumpkin filling in the dish.

8. Place the dish in the oven and bake for about 40-45 minutes until the topping is golden brown and the filling is bubbly.

9. Let it cool for a few minutes before serving.

10. Enjoy this warm Pumpkin Crisp with a scoop of ice cream if you like!

Equipment Needed

1. Preheated oven set at 350°F
2. 9×13-inch baking dish (greased)
3. Large bowl for whisking the pumpkin filling
4. Whisk to mix the filling ingredients
5. Second bowl for combining the topping ingredients
6. Measuring cups and spoons for accurate portions
7. Knife to dice the cold unsalted butter
8. Fork (or your fingers) to work the topping into a crumbly texture

FAQ

• Q: How do I know when the Pumpkin Crisp is done?
  
  A: The filling should be set and firm around the edges and still a tiny bit jiggly in the center, kinda like it’s still relaxing a bit.
• Q: Can I swap out any of the ingredients if I dont have them?
  
  A: Sure, if you dont have evaporated milk you can use regular milk but keep in mind the texture might be a little lighter than usual.
• Q: Do I really need to use all those spices?
  
  A: Not at all, you can adjust the spices to suit your taste perfect. Just avoid skipping too much or it might not have that warm, cozy flavor.
• Q: How long should I actually bake the dish?
  
  A: It typically bakes for about 45 to 50 minutes. Keep an eye on it and when the topping is golden and the filling set, youre good to go.
• Q: Are pecans a necessary addition?
  
  A: Nope, pecans are totally optional. They add a nice crunch, but if you dont have them just leave them out and it will still be delicious.

Pumpkin Crisp Recipe Substitutions and Variations

• You can swap the canned pumpkin puree for homemade pumpkin puree or even a sweet potato puree if you’re into that.
• If you dont have eggs or want to make a dairy free version, try using 1/2 cup of unsweetened applesauce for each egg.
• Instead of evaporated milk, you can mix half heavy cream with half water or use a light coconut milk for a slight twist.
• Replace all-purpose flour with almond flour in half the amount for a nuttier flavor in the topping.
• If pecans arent your thing, walnuts or chopped almonds work just as well.

Pro Tips

1. Make sure your butter stays super cold and cut it into really small cubes before mixing it with the dry ingredients. This will help make your topping crumbly and not turn into a weird greasy mess.

2. Don’t beat the pumpkin mixture too much. A little whisking is good, but overmixing can change the texture and make it a bit too dense.

3. If you decide to add pecans, try lightly toasting them in a dry pan first. It really boosts their flavor and gives a nice crunch that stands out in the dish.

4. Keep an eye on your oven near the end of baking time because every oven heats a bit differntly. You want the topping to be golden without overbaking the pumpkin filling, so check a couple of minutes early if needed.