Pumpkin Crisp Recipe
Introduction
This Pumpkin Crisp is a cozy, comforting dessert that perfectly captures the flavors of fall. With a creamy pumpkin filling and a crunchy oat topping, it’s easy to make and sure to impress. Serve warm with whipped cream or vanilla ice cream for an irresistible treat.
Ingredients
- 15 ounces pumpkin purée
- 2/3 cup half and half or cream
- 3 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old fashioned rolled oats
- 1/2 cup white whole wheat flour (or all purpose or gluten free flour)
- 1/3 cup dark brown sugar
- 1/4 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Step 1: Preheat the oven to 350° F. Lightly spray a 9-inch deep dish pie plate, cast iron skillet, or similar sized baking dish with cooking spray.
- Step 2: In a large bowl, whisk the eggs until combined. Add the pumpkin purée, half and half, maple syrup, vanilla, pumpkin spice, cinnamon, and salt, then whisk until well mixed. Pour this filling into the prepared baking dish.
- Step 3: Wipe out the bowl. Add the oats, flour, brown sugar, pecans, cinnamon, and salt. Stir to combine. Add the cold butter cubes and use your hands or a pastry cutter to work them into the mixture until crumbly.
- Step 4: Sprinkle the topping evenly over the pumpkin filling. Place the dish on the middle rack of the oven and bake for 35-40 minutes, or until the filling is set.
- Step 5: Remove from oven and let cool for 10-15 minutes before serving. Enjoy with whipped cream or vanilla ice cream if desired.
Tips & Variations
- For extra crunch, toast the oats and pecans lightly before mixing the topping.
- Substitute pecans with walnuts or almonds according to your preference.
- Use coconut cream instead of half and half for a dairy-free option.
- If you want a sweeter crisp, drizzle a little extra maple syrup on top before baking.
Storage
Store leftover pumpkin crisp covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 20-30 seconds or warm the whole dish in a 300° F oven for 10-15 minutes. It also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is the easiest option for this crisp.
Is it possible to make this recipe gluten free?
Absolutely! Use gluten free rolled oats and a gluten free flour blend instead of the whole wheat or all purpose flour to keep this dessert gluten free.
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Pumpkin Crisp Recipe
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delicious Pumpkin Crisp combines a creamy spiced pumpkin filling with a crunchy oat and pecan topping. Perfect for fall gatherings, it bakes to a golden finish and is ideal served warm with whipped cream or vanilla ice cream.
Ingredients
Filling
- 15 ounces pumpkin purée
- 2/3 cup half and half or cream
- 3 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1 cup old fashioned rolled oats
- 1/2 cup white whole wheat flour (or all purpose or gluten free flour)
- 1/3 cup dark brown sugar
- 1/4 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350° F. Lightly spray a 9-inch deep dish pie plate, cast iron skillet, or a similarly sized baking dish with cooking spray to prevent sticking.
- Make the Pumpkin Filling: In a large bowl, whisk the eggs until fully combined. Add the pumpkin purée, half and half, maple syrup, vanilla, pumpkin spice, cinnamon, and salt. Whisk thoroughly until smooth and well combined. Pour this filling mixture into the prepared baking dish evenly.
- Prepare the Topping: Wipe out the mixing bowl and add oats, flour, dark brown sugar, chopped pecans, cinnamon, and salt. Stir these dry ingredients until combined. Then add cold cubes of butter and use your hands or a pastry cutter to incorporate the butter into the mixture until it forms a crumbly texture resembling coarse crumbs.
- Assemble and Bake: Evenly sprinkle the crumbly topping over the pumpkin filling. Place the baking dish in the middle rack of the preheated oven. Bake for 35-40 minutes, or until the pumpkin filling is set and the topping is golden brown.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for 10-15 minutes to set further. Serve warm, optionally topped with whipped cream or vanilla ice cream for added indulgence.
Notes
- Ensure the butter used for the topping is cold; this helps create the perfect crumbly texture.
- You can substitute white whole wheat flour with all-purpose or gluten-free flour based on dietary preferences.
- Serving the crisp warm improves its flavor and texture; leftovers can be refrigerated and gently reheated.
- For a more intense pumpkin flavor, use pumpkin bean paste instead of vanilla extract if desired.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin crisp, fall dessert, pumpkin dessert, oat topping, baked pumpkin, pumpkin crisp recipe
