Why make this recipe
Pumpkin Pie Crisp is a delicious dessert that brings the warm flavors of autumn into your home. It offers a perfect blend of creamy pumpkin filling and a crunchy oat topping. This dish is easy to make, making it a great choice for any gathering or a cozy night in. Plus, serving it with ice cream adds a delightful touch that everyone loves.
How to make Pumpkin Pie Crisp
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped nuts (optional)
- Ice cream for serving
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Spread the pumpkin mixture into a greased baking dish.
- In another bowl, combine oats, flour, cinnamon, and melted butter. If using, stir in chopped nuts.
- Sprinkle the oat mixture evenly over the pumpkin filling.
- Bake for about 30-35 minutes or until the topping is golden brown.
- Serve warm with ice cream.
How to serve Pumpkin Pie Crisp
Pumpkin Pie Crisp is best served warm. You can dish it out into bowls and top each serving with a scoop of vanilla ice cream. The warm pumpkin and the cold ice cream make a delightful contrast.
How to store Pumpkin Pie Crisp
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can reheat it in the oven or microwave before serving again.
Tips to make Pumpkin Pie Crisp
- Make sure to grease your baking dish well to prevent sticking.
- For a bit more flavor, consider adding chopped pecans or walnuts to the topping.
- If you prefer a spicier kick, you can add a little ginger or allspice to the pumpkin mixture.
Variation
You can customize this recipe by using different types of nuts or even adding some chocolate chips to the oat topping. If you want a healthier option, you can substitute some of the all-purpose flour with whole wheat flour.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin, but you will need to cook and puree it before using it in the recipe.
Can I freeze Pumpkin Pie Crisp?
Yes, you can freeze it! Just make sure it is completely cool before placing it in a freezer-safe container. It should last for about 2-3 months in the freezer.
Is this recipe gluten-free?
This recipe is not gluten-free as it contains all-purpose flour. However, you can substitute the flour with a gluten-free flour blend to make it suitable for gluten-free diets.