Description
This Delicious Pumpkin Pie Crisp combines the smooth, spiced pumpkin filling of a classic pumpkin pie with a buttery, cinnamon-scented crisp topping. Baked to golden perfection, this dessert offers a delightful contrast of creamy and crunchy textures, perfect for fall gatherings or holiday celebrations.
Ingredients
Scale
Pumpkin Filling
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅔ cup heavy cream
Crisp Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
Instructions
- Preheat and Prep Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy removal of the crisp.
- Prepare Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, 1 cup granulated sugar, pumpkin pie spice, and ½ teaspoon salt. Beat in the 3 eggs until fully incorporated. Stir in the heavy cream and vanilla extract until the mixture is smooth and well blended.
- Craft Crisp Topping: In a separate bowl, combine the all-purpose flour, 1 ½ cups granulated sugar, cinnamon, and ½ teaspoon salt. Pour in the melted unsalted butter and mix thoroughly with a fork or pastry cutter until the mixture forms coarse crumbs.
- Layer Filling: Pour the prepared pumpkin filling evenly into the greased baking dish, spreading it out smoothly with a spatula.
- Add Topping: Evenly sprinkle the crisp topping over the pumpkin filling without pressing it down to maintain a light, crunchy texture after baking.
- Bake the Crisp: Place the dish in the preheated oven and bake at 350°F (175°C) for 25-30 minutes. Then lower the temperature to 325°F (160°C) and continue baking for 30-40 minutes until the pumpkin filling is set and the topping becomes golden brown and crisp.
- Cool and Serve: Remove the pumpkin pie crisp from the oven and allow it to cool completely on a wire rack for at least 2-3 hours. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for 3-4 days.
Notes
- Do not press down the crisp topping to maintain a crunchy texture.
- Ensure the pumpkin filling is fully set before removing from the oven to prevent a runny center.
- For added flavor, serve with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Use fresh pumpkin pie spice or a well-balanced blend for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie crisp, pumpkin dessert, fall dessert, autumn recipes, baked pumpkin crisp, pumpkin pie alternative
