Description
This Delicious Pumpkin Pie Crisp combines the creamy, spiced pumpkin filling of a classic pumpkin pie with a crunchy, buttery crisp topping. Baked to perfection, this comforting dessert is perfect for autumn gatherings or holiday celebrations. The recipe features a smooth pumpkin mixture spiced with traditional pumpkin pie spices, layered under a golden, crunchy topping made from flour, sugar, cinnamon, and melted butter.
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
- â…” 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 your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, 1 cup granulated sugar, pumpkin pie spice, and ½ teaspoon salt. Whisk in the eggs one at a time until fully incorporated. Stir in the heavy cream and vanilla extract until the mixture is smooth and even.
- Craft Crisp Topping: In another bowl, whisk together the all-purpose flour, 1 ½ cups granulated sugar, cinnamon, and ½ teaspoon salt. Pour in the melted butter and mix until coarse, crumbly clumps form, which will create the crisp topping texture.
- Layer Filling: Pour the prepared pumpkin filling into the greased baking dish and spread it out evenly to ensure consistent baking.
- Add Topping: Evenly sprinkle the crisp topping over the pumpkin filling layer. Do not press down, allowing the topping to remain crumbly and crisp during baking.
- Bake the Crisp: Place the dish in the oven and bake at 350°F (175°C) for 25-30 minutes. Then lower the temperature to 325°F (160°C) and bake for an additional 30-40 minutes, or until the pumpkin filling is set and the topping is golden brown and crisp.
- Cool and Serve: Remove from oven and place on a wire rack to cool completely for at least 2-3 hours. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream. Store any leftovers covered in the refrigerator for 3-4 days.
Notes
- Make sure not to press down the crisp topping before baking to keep it light and crunchy.
- For extra flavor, you can add a pinch of nutmeg or ground cloves to the pumpkin filling.
- Letting the crisp cool completely helps the filling set properly for cleaner slices.
- This dessert can be served warm or cold according to preference.
- Store leftovers in an airtight container in the fridge for up to 4 days.
