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As the leaves change their hues and the autumn air turns delightfully crisp, what better way to fully embrace the season than by savoring the delectable Pumpkin-themed desserts it offers? If you’re a pumpkin pie enthusiast who cringes at the thought of wrestling with pie crusts, get ready to be pleasantly surprised by our recipe for Pumpkin Crisp. This dessert boasts an amazing pumpkin pie filling as its foundation, crowned with a generous layer of sweet cinnamon streusel. And the best part? There’s no need for any fussy pie crusts!
This year, I embarked on an exciting journey, nurturing my very own pumpkin patch, with a focus on cultivating sugar pumpkins—the ideal candidates for pies and a plethora of recipes demanding pumpkin purée. With an abundant harvest of these sweet, vibrant treasures, I’m thrilled to share my beloved Pumpkin Crisp recipe with all of you.
If you’re wondering about the process of crafting your very own pumpkin purée, fear not! I’ve compiled detailed articles on “How to Cook a Fresh Pumpkin,” which comprehensively cover various methods, including roasting, steaming, and microwaving. Additionally, you’ll find a comprehensive guide on creating your own pumpkin purée, tailor-made for recipes just like the one we’re about to embark on.
Living in harmony with the seasons has always been at the core of my culinary philosophy. There’s a profound sense of gratification that comes from crafting dishes using ingredients that not only reach their peak flavor, but are also conveniently available in my local area during that particular time of year. This approach ensures that I’m always enjoying the freshest produce while fostering a deep connection with the natural rhythms of the seasons.
It’s a practice that resonates with the ethos of an ancestral diet, which harkens back to our forebears who relied on the bounty of each season’s offerings. Whether I’m utilizing homegrown pumpkins from my personal patch or sourcing ingredients from local farmers during the autumn months, I’m not merely creating a mouthwatering Pumpkin Crisp; I’m also paying homage to the time-honored traditions of those who walked this culinary path before us, all while relishing the robust flavors of the season.
Before we dive into crafting this scrumptious autumnal delight, it’s worth noting that while making your pumpkin purée from scratch can be an immensely rewarding experience, canned pumpkin purée presents a convenient alternative. This pantry staple is readily available at most grocery stores, saving you valuable time in the kitchen. Just remember to opt for pure pumpkin puree devoid of added spices or sweeteners for our recipe. Now, let’s embark on this flavorful autumn journey together!
Ingredients Needed
Before we dive into the preparation, let’s gather the ingredients you’ll need for this pumpkin-filled delight:
Pumpkin Pie Layer:
- Pumpkin Puree (100% pure, not the canned pumpkin pie mix)
- Eggs
- Granulated Sugar
- Heavy Cream (opt for full-fat heavy cream for creaminess)
- Pumpkin Pie Spice (or a mix of cinnamon, nutmeg, and cloves)
- Salt
- Vanilla Extract
- Vanilla Ice Cream, whipped cream, or cool whip (for serving, optional)
Cinnamon Streusel Topping:
- Butter
- All-Purpose Flour
- Oats
- Brown Sugar
- Cinnamon
- Nutmeg
How to Make Pumpkin Crisp
Now, let’s get started on creating this delightful dessert.
Preheat your oven to 375°F and butter a 12-inch cast iron skillet or a 9×9 casserole dish.
For the Pumpkin Pie Layer, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Stir in the heavy cream until the mixture is smooth. Pour this mixture into the prepared skillet or dish.
Moving on to the Cinnamon Streusel Layer, combine flour, oats, cold cubed butter, brown sugar, cinnamon, and nutmeg. Mix with a fork until it becomes crumbly. Alternatively, you can use a hand mixer to achieve this crumbly texture.
Spread the cinnamon streusel topping evenly over the pumpkin pie layer in your skillet or dish.
Bake until the filling sets and the top becomes golden brown, which should take about 40 to 45 minutes.
Allow your Pumpkin Crisp to cool for around 10 minutes to let the pie layer firm up slightly. Then, serve it warm with a scoop of vanilla ice cream on top for that extra indulgence.
FAQ's
Can I use canned pumpkin purée instead of homemade?
Absolutely! While homemade pumpkin puree adds a personal touch, canned pumpkin puree is a convenient alternative. Just make sure it’s pure pumpkin without added spices or sweeteners.
Can I prepare the Pumpkin Crisp in advance and reheat it later?
Absolutely! You can prepare this Pumpkin Crisp ahead of time, making it perfect for gatherings and special occasions. To do this, follow all the steps until you’re ready to add the cinnamon streusel topping. Instead of topping it, tightly cover the pumpkin pie layer in your baking pan and refrigerate it. Store the streusel topping separately in an airtight container in the fridge. You can keep them like this for up to 48 hours.
When you’re ready to bake, remove the pan from the fridge, let it sit at room temperature, and preheat your oven. Once the oven is ready, sprinkle the cinnamon streusel over the pumpkin pie layer and bake as directed in the recipe for a warm, fresh dessert.
Can I reduce the sugar in the recipe?
Absolutely! You have the flexibility to adjust the sweetness level to your preference by reducing the sugar in both the filling and topping. If you’re looking for a sugar-free option, you can easily substitute your favorite sweetener, such as monk fruit, stevia, or Swerve, to create a Pumpkin Crisp that suits your dietary needs while preserving its delightful structure and flavor.
Are there any ways to customize the recipe?
Definitely! If you’re a nut enthusiast, consider adding pecans or walnuts to elevate your Pumpkin Crisp experience. I believe they would work best when incorporated into the streusel topping to provide an additional layer of delightful crunch. Be sure to chop the nuts finely for the best texture and flavor integration.
What's the best way to store leftover Pumpkin Crisp?
If you have any leftovers (which is rare!), cover the dish with plastic wrap or foil and refrigerate. You can reheat it in the oven or in the microwave for 20 seconds. It also tastes great cold!
Can I freeze Pumpkin Crisp for later enjoyment?
While it’s best enjoyed fresh, you can freeze Pumpkin Crisp in an airtight container for up to three months. Reheat it in the oven to restore its deliciousness when you’re ready to savor it again.
Conclusion
Embrace the flavors of autumn by trying out this delicious Pumpkin Crisp recipe. Whether you’ve nurtured your own pumpkin patch or opt for the convenience of canned pumpkin, this dessert is sure to be a hit at your fall gatherings. Make the most of the season’s bounty and enjoy the warm, comforting taste of homemade Pumpkin Crisp.
Pumpkin Crisp
Ingredients
Pumpkin Pie Layer:
- 15 oz. canned or fresh Pumpkin Purée 100% pure, not the canned pumpkin pie mix
- 3 Eggs
- 1 cup Granulated Sugar
- 2/3 cup Heavy Cream opt for full-fat heavy cream for creaminess
- 2 tsp Pumpkin Pie Spice or a mix of cinnamon, nutmeg, and cloves
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
Cinnamon Streusel Topping:
- 2/3 cup Butter
- 1 cup All-Purpose Flour
- 1 cup Oats
- 1 1/4 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1 1/2 tsp Nutmeg
Instructions
- Preheat your oven to 375°F and grease a 12-inch cast iron skillet or a 9×9 casserole dish.
- Make the Pumpkin Pie Layer: Mix pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Add heavy cream and stir until well combined. Pour this into your prepared dish.
- Create the Cinnamon Streusel Layer: Combine flour, oats, brown sugar, cinnamon, and nutmeg. Add cold cubed butter and mix until crumbly. You can use a fork or a hand mixer for this.
- Sprinkle the cinnamon streusel topping evenly over the pumpkin pie layer.
- Bake for 40-45 minutes until the filling sets and the top turns golden brown.
- Let your Pumpkin Crisp cool for about 10 minutes to allow the pie layer to firm up slightly before serving..
Notes
- Feel free to add nuts (pecans or walnuts) to the streusel topping.
- Can be eaten warm or cold.
- Serve as is or with vanilla ice cream, whipped cream, or cool whip.
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