Pumpkin Crisp 

Pumpkin Crisp  – The Ultimate Fall Dessert

There’s nothing quite like the cozy scent of pumpkin, cinnamon, and brown sugar filling your kitchen on a cool autumn evening. This Pumpkin Crisp combines the best of both worlds — the creamy, custard-like filling of a traditional pumpkin pie and the crunchy, buttery topping of a crisp. It’s easy to make, irresistibly delicious, and perfect for any occasion, from Thanksgiving dinners to weekend indulgence.

Ingredients

For the Filling:

• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup granulated sugar
• 1 cup evaporated milk (or heavy cream for extra richness)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ginger
• Pinch of salt

For the Crisp Topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 cup light brown sugar, packed
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ½ cup chopped pecans or walnuts (optional, for crunch)

Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the pumpkin filling:
   In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, evaporated milk, vanilla, and spices until smooth and creamy.
   The mixture should have the texture of pumpkin pie filling — thick but pourable.
3. Pour the filling:
   Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out with a spatula so it forms a smooth layer.
4. Make the crisp topping:
   In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt.
   Add the cold butter cubes and use a pastry cutter, fork, or your hands to work the butter into the dry ingredients until the mixture becomes crumbly and resembles coarse sand.
   Stir in chopped pecans or walnuts if using.
5. Add the topping:
   Sprinkle the oat mixture evenly over the pumpkin filling, covering the entire surface.
6. Bake:
   Place the dish in the preheated oven and bake for 45–55 minutes, or until the topping is golden brown and crisp and the pumpkin filling is set in the center.
   (If the topping browns too quickly, loosely cover it with foil for the last 10 minutes.)
7. Cool and serve:
   Let the Pumpkin Crisp cool for at least 15–20 minutes before serving. This allows the filling to set completely and makes it easier to scoop.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.
• For a festive twist, drizzle warm caramel sauce or maple syrup on top.
• Sprinkle a pinch of sea salt over the crisp topping before serving for a salted-caramel vibe.

Storage Tips

• Refrigerate: Store leftovers covered in the fridge for up to 4 days.
• Reheat: Warm in the oven at 325°F for 10–15 minutes to restore crispiness.
• Freeze: You can freeze baked Pumpkin Crisp for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Tips for the Best Pumpkin Crisp

1. Use pure pumpkin puree, not pumpkin pie filling — it lets you control the sweetness and spice level.
2. If you prefer a thicker, more custard-like texture, reduce the milk by ¼ cup.
3. Add a handful of toffee bits or crushed gingersnaps to the topping for an extra crunch.
4. Don’t skip the salt in the topping — it enhances the buttery, sweet flavors beautifully.
5. Serve it slightly warm; that’s when the flavors really shine!