Description
Harvest warmth meets sweet indulgence in this pumpkin pie crisp, blending creamy pumpkin with a golden, crunchy topping. Comfort desserts reach new heights with layers of spiced goodness that invite you to savor each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar (packed)
Fats and Liquids:
- 1/2 cup unsalted butter (melted)
Spices and Seasonings:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Prepare the oven environment by heating to 350°F and coating a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
- Create the crisp topping by blending melted butter with brown sugar, flour, oats, and warming spices like cinnamon, nutmeg, and ginger until the mixture forms rough, crumbly texture.
- Craft the pumpkin filling by whisking pumpkin puree with granulated sugar, aromatic spices, eggs, and evaporated milk until achieving a silky, uniform consistency.
- Transfer the pumpkin mixture into the prepared baking dish, ensuring an even distribution across the surface.
- Generously scatter the prepared crisp topping over the pumpkin layer, covering the entire filling completely for maximum crunch and flavor.
- Slide the assembled dish into the preheated oven and bake for 40-45 minutes, watching for a golden-brown crisp topping and a slightly firm filling with a subtle center wobble.
- After removing from the oven, allow the dessert to rest and stabilize for 15-20 minutes, which helps the filling set and intensifies the flavors.
- Serve warm, optionally garnishing with a cloud of whipped cream or a scoop of creamy vanilla ice cream to complement the spiced pumpkin base.
Notes
- Swap out regular flour for gluten-free flour blend to make this recipe celiac-friendly and safe for those with wheat sensitivities.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version of the dessert.
- Create a vegan alternative by replacing eggs with flax eggs and using coconut milk instead of evaporated milk for a plant-based adaptation.
- Enhance nutritional value by adding chopped nuts like pecans or walnuts to the crisp topping for extra protein and healthy fats.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg