As the leaves turn golden and the air gets crisp, there’s a little magic that happens in the kitchen. It’s that intoxicating aroma of pumpkin spice wafting through the house that makes you feel all warm and fuzzy inside. I have a fond memory of my first autumn in my tiny apartment, where I attempted to bake my mom’s pumpkin crisp recipe. The kitchen was a delightful mess, flour dusted all over, and pumpkin filling splattered on the walls, but oh, the joy of that delicious dessert made it all worth it! This Pumpkin Crisp became my go-to comfort dessert, perfect for cozy evenings with a cup of tea or for gatherings with friends and family.

This Pumpkin Crisp is incredibly simple to make, and trust me, it’s going to steal the show at your next get-together! The combination of creamy pumpkin filling and a buttery crispy topping will have everyone coming back for seconds (and thirds, if you’re lucky enough to have leftovers!)

Why You’ll Love This Recipe

• Easy to make: Perfect for novice bakers or those busy weeknights.
• Budget-friendly: Uses pantry staples and seasonal pumpkin.
• Deliciously comforting: The flavors of fall wrapped in each bite.
• Customizable: Feel free to swap in your favorite spices or add toppings!

Ingredients

Gather these simple ingredients, and you’re on your way to pumpkin heaven!

• For the Pumpkin Filling:
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ½ cup evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
• For the Crisp Topping:
  • 1 cup old-fashioned oats
  • ¾ cup flour (all-purpose or gluten-free)
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, melted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Note: Using fresh pumpkin puree? Just make sure to strain it a little to remove excess moisture. This will keep your filling from getting watery!

Step-by-Step Instructions

Let’s dive into the joyful process of making this Pumpkin Crisp!

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This is crucial for even baking. A hot oven is key!
2. Mix the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, sugar, evaporated milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. It should smell amazing!
3. Prepare the Casserole Dish: Grease a 9×9-inch (or similar size) baking dish with a little bit of butter to prevent sticking. You’ll want to be able to scoop it out easily!
4. Pour in the Filling: Pour your luscious pumpkin mixture into the prepared baking dish, spreading it out evenly with a spatula.
5. Make the Crisp Topping: In a medium bowl, combine the oats, flour, brown sugar, melted butter, baking powder, and salt. Mix it with your hands or a fork until crumbly. You want that nice, crumbly texture!
6. Spread the Topping: Sprinkle the crisp topping evenly over the pumpkin filling. This is where the magic happens!
7. Bake It: Place the dish in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the filling is set. Your house will smell heavenly!
8. Cool and Serve: Allow the pumpkin crisp to cool for about 10-15 minutes before serving. This will help everything set up just right. You can serve it warm or at room temperature. Oh, and a dollop of whipped cream on top? Yes, please!

Pro Tips & Variations

While this recipe is delightful as is, don’t be afraid to have a bit of fun with it!

• Spice It Up: Want to give it a little extra kick? Add a pinch of cayenne or a splash of maple syrup to the filling.
• Mix Up The Toppings: Try adding chopped nuts like pecans or walnuts for some crunch in the topping.
• Dairy-Free Option: You can substitute coconut milk for the evaporated milk for a dairy-free version—it adds a lovely flavor, too!
• Fruit Add-Ins: How about some raisins or dried cranberries mixed into the topping? They add a beautiful burst of sweetness!

Serving Suggestions

Picture this: a warm slice of pumpkin crisp just out of the oven, topped with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s the kind of dessert that pairs perfectly with a piping hot cup of coffee or spiced chai tea. Not only is it a standout dish at holiday dinners, but it also makes for a lovely afternoon treat when the weather turns brisk. Serve it to your guests straight from the baking dish for that homey, inviting vibe that makes everyone feel right at home.

Storage Tips

Got leftovers? Lucky you! To keep your Pumpkin Crisp fresh, allow it to cool completely, then cover it tightly with plastic wrap or store it in an airtight container. It will last in the fridge for about 3-4 days. You can also freeze it! Just double-wrap it in plastic wrap and aluminum foil or place it in a freezer-safe container. It’ll be good for about 2-3 months. When you’re ready to indulge again, simply thaw it in the refrigerator overnight and reheat slices in the oven at 350°F for about 15 minutes, or until warmed through. Sometimes, it’s even better the day after!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree your fresh pumpkin, then strain it to remove excess liquid. This will keep your crisp from becoming too soggy.

What if I don’t have oats?

No oats? No problem! You can substitute with crushed graham crackers or even crushed cornflakes for a different texture. Just keep it crumbly!

Can I make this ahead of time?

You can prepare the pumpkin filling and topping separately a day in advance. Just assemble and bake it before serving. It will save you time and stress on a busy day!

What should I serve with Pumpkin Crisp?

While it’s fabulous on its own, serving it with whipped cream, vanilla ice cream, or even a scoop of yogurt works wonderfully! It balances the sweet pumpkin flavor perfectly.

Conclusion

And there you have it, friends—an easy, delicious Pumpkin Crisp that captures all the cozy flavors of fall! I hope this recipe brings you as much joy as it has to me. I’d love to hear how yours turns out, or any twists you add to make it your own. So, roll up those sleeves, put on your favorite playlist, and let’s get baking. Your home will soon smell like autumn, and your taste buds will thank you for it!

Delicious Pumpkin Crisp Recipe Simplify Your Fall Baking

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• Author: antaki
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Try this scrumptious Pumpkin Crisp thats perfect for fall baking Easy to make and sure to impress your guests with its delightful flavors

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Ingredients

Scale 1x2x3x

1 (15 oz) can pumpkin puree (not pumpkin pie filling)

¾ cup granulated sugar

½ cup evaporated milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 cup old-fashioned oats

¾ cup flour (all-purpose or gluten-free)

½ cup brown sugar, packed

½ cup unsalted butter, melted

½ teaspoon baking powder

¼ teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the pumpkin puree, sugar, evaporated milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.

Grease a 9×9-inch (or similar size) baking dish with butter.

Pour the pumpkin mixture into the prepared baking dish.

In a medium bowl, combine the oats, flour, brown sugar, melted butter, baking powder, and salt. Mix until crumbly.

Sprinkle the crisp topping evenly over the pumpkin filling.

Bake for about 30-35 minutes, or until the topping is golden brown and the filling is set.

Allow to cool for 10-15 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 200 calories
• Sugar: 15 grams
• Fat: 9 grams
• Carbohydrates: 30 grams
• Fiber: 2 grams
• Protein: 3 grams

Keywords: Pumpkin Crisp, Pumpkin Dessert, Fall Recipes, Easy Dessert