Pumpkin Pie Crisp
A delightful dessert combining spiced pumpkin filling with a crunchy oat topping, perfect for fall gatherings.
Ingredients
Pumpkin Filling
- 2 cups pumpkin puree canned or fresh
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Crisp Topping
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup cold butter
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and well combined.
- Prepare the Topping: In another bowl, mix together the oats, flour, and cold butter. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until crumbly.
Assembly and Baking
- Combine and Layer: Pour the pumpkin filling into a 9x13-inch baking dish evenly. Spread the oat mixture over the pumpkin filling, ensuring that it is evenly distributed.
- Bake: Place the dish in the oven and bake for 45 minutes or until the top is golden and the pumpkin filling is set.
- Cool and Serve: Allow the Pumpkin Pie Crisp to cool for a few minutes before serving. It’s best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Notes
To make your Pumpkin Pie Crisp an absolute showstopper, keep these tips in mind: use pure pumpkin puree for the best flavor, ensure cold butter for achieving a crumbly topping, and make sure your oven is fully preheated.