Description
Irresistible pumpkin pie crisp delivers classic autumn comfort with a delightful twist on traditional desserts. Crispy streusel topping and creamy pumpkin filling combine for a memorable sweet experience you’ll crave all season long.
Ingredients
Scale
Pumpkin:
- 1 (15 ounces / 425 grams) can pumpkin puree
Spices and Sweeteners:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Binding and Dairy:
- 2 large eggs
- 1 (12 ounces / 354 milliliters) can evaporated milk
Instructions
- Prepare the oven by heating to 350F (175C) and generously coat a 9×13-inch baking dish with cooking spray or butter.
- Create the pumpkin base by whisking pumpkin puree, granulated sugar, brown sugar, warming spices (cinnamon, nutmeg, cloves, ginger), eggs, and evaporated milk in a large mixing bowl until the mixture achieves a silky, uniform consistency.
- Transfer the pumpkin mixture into the prepared baking dish, spreading it evenly across the surface.
- Craft the crisp topping by combining flour, rolled oats, brown sugar, and ground cinnamon in a separate bowl, ensuring thorough mixing.
- Drizzle melted butter over the dry ingredients, using a fork to transform the mixture into a crumbly, textured topping.
- Distribute the crisp topping uniformly across the pumpkin foundation, covering the entire surface with a generous layer.
- Slide the baking dish into the preheated oven and bake for 40-45 minutes, watching for a golden-brown crisp top and a set pumpkin filling.
- Remove from the oven and allow the dessert to cool slightly, enabling the filling to stabilize and the topping to crisp further.
- Serve warm, optionally garnishing with a dollop of whipped cream or a sprinkle of additional cinnamon for an extra touch of indulgence.
Notes
- Swap regular flour with gluten-free flour blend to make this dessert celiac-friendly and accommodate wheat sensitivities.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version of the pumpkin crisp.
- Create dairy-free alternatives by substituting evaporated milk with coconut milk and using plant-based butter for the topping.
- Enhance nutrition by adding chopped pecans or walnuts to the crisp topping for extra protein and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 164 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg