Pumpkin Crisp Recipe

The Story Behind Pumpkin Crisp

This dessert is a modern twist on the classic pumpkin pie, taking inspiration from traditional fruit crisps like apple and peach. The idea of combining the smooth, rich texture of pumpkin with a crunchy oat and pecan topping makes this dessert stand out during the fall season. It’s a perfect way to enjoy the flavors of pumpkin in a new and exciting way, making it a popular choice for Thanksgiving and other fall gatherings.

Key Ingredients and Why They Matter

Pumpkin Puree

Pumpkin puree is the base of this dessert, providing a smooth and creamy filling that’s full of autumn flavors. Make sure to use 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

• Pro Tip: For a deeper flavor, you can roast a fresh pumpkin and puree it yourself.

Pumpkin Spice

A blend of cinnamon, nutmeg, ginger, and cloves, this spice mix adds warmth and depth to the creamy pumpkin filling, making it the ultimate fall treat.

• Substitution Tip: If you don’t have pumpkin spice, you can make your own by mixing 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.

Rolled Oats and Pecans

The rolled oats and chopped pecans create the crisp topping, adding a delightful crunch that contrasts with the creamy pumpkin filling. The oats give it a rustic texture, while the pecans provide a nutty flavor.

• Substitution Tip: For a nut-free version, skip the pecans and add more oats or use sunflower seeds.

How to Make Pumpkin Crisp

Step 1: Gather Your Ingredients

Ingredients:

• For the Filling:
  • 1 can (15 oz) pumpkin puree
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)
  • 1/2 teaspoon cinnamon

Step 2: Make the Pumpkin Filling

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, pumpkin spice, vanilla extract, and salt until smooth and well combined.
3. Pour the pumpkin mixture into the prepared baking dish.

Step 3: Prepare the Topping

1. In a separate bowl, mix together the oats, flour, brown sugar, melted butter, chopped pecans, and cinnamon until it forms a crumbly texture.
2. Evenly sprinkle the topping over the pumpkin filling.

Step 4: Bake the Pumpkin Crisp

1. Bake the pumpkin crisp in the preheated oven for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set.
2. Remove the crisp from the oven and let it cool slightly before serving.

Serving Suggestions

Serve this Pumpkin Crisp warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the warm, spiced pumpkin filling and the cold, creamy topping is irresistible. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Variations and Add-Ins

Pecan-Free Pumpkin Crisp

If you’re looking for a nut-free version, simply omit the pecans and replace them with more oats or a mixture of pumpkin seeds and sunflower seeds for added texture.

Gluten-Free Pumpkin Crisp

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and make sure to use gluten-free oats.

Vegan Pumpkin Crisp

To make this recipe vegan, replace the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use coconut milk instead of evaporated milk. Additionally, swap the butter for a plant-based alternative like coconut oil or vegan butter.

Dietary Adaptations

This recipe can be easily adapted to meet different dietary preferences:

• Gluten-Free: Use a gluten-free flour blend and make sure the oats are certified gluten-free.
• Vegan: Replace the dairy with coconut milk and the butter with vegan butter or coconut oil.
• Nut-Free: Skip the pecans and use extra oats or sunflower seeds instead.

Frequently Asked Questions

Pumpkin Crisp Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! You can use fresh pumpkin by roasting and pureeing it. Just make sure to drain any excess moisture from the puree to avoid a watery filling.

Can I make this ahead of time?
Yes, you can prepare the pumpkin filling and the topping separately ahead of time. Store them in the refrigerator for up to 24 hours and assemble just before baking.

How do I store leftovers?
Store leftover pumpkin crisp in the refrigerator for up to 3 days. You can reheat it in the microwave or oven before serving.