Pumpkin Pie Crisp
Get ready to indulge in the ultimate fall dessert with this mouthwatering Pumpkin Pie Crisp recipe! The perfect combination of creamy pumpkin filling and crisp oat topping will have your taste buds dancing with joy.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 cup flour
- 1/2 cup old-fashioned oats
- 1/4 cup cold butter, cubed
- 1/4 cup chopped pecans
Instructions:
- Preheat your oven to 350°F and grease a baking dish.
- In a bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice. Pour into the baking dish.
- In another bowl, combine the flour, oats, and butter until crumbly. Stir in the pecans.
- Sprinkle the oat mixture over the pumpkin filling.
- Bake for 40-45 minutes, or until the top is golden brown and the pumpkin filling is set.
- Serve warm with a scoop of vanilla ice cream for an extra decadent treat!
Nutrition Information:
- Calories: 250
- Total Fat: 12g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbohydrates: 32g
- Protein: 3g
Popular questions:
- Q: Can I use fresh pumpkin instead of canned pumpkin puree?
- Q: Can I substitute the pecans with a different nut?
- Q: Can I make this recipe gluten-free?
- Q: How should I store leftovers?
- Q: Can I freeze Pumpkin Pie Crisp?
A: Yes, you can use fresh pumpkin puree. Just make sure it is cooked and pureed before using in the recipe.
A: Yes, you can use walnuts, almonds, or any other nut of your choice as a substitute for pecans.
A: Yes, you can use gluten-free flour and oats to make this recipe gluten-free.
A: Store any leftover Pumpkin Pie Crisp in an airtight container in the refrigerator for up to 3 days.
A: Yes, you can freeze Pumpkin Pie Crisp in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Helpful tips:
- For extra flavor, add a dash of cinnamon or nutmeg to the pumpkin filling.
- Top the baked crisp with a dollop of whipped cream for a creamy contrast.
- Add a sprinkle of cinnamon sugar on top before serving for a touch of sweetness.
- You can use a mix of oats and crushed graham crackers for a more crumbly topping.
- To make a dairy-free version, use coconut oil instead of butter.
Expert Secrets:
- Make sure to mix the pumpkin filling ingredients well to ensure a smooth and creamy texture.
- Don’t overmix the oat topping to keep it crumbly and crisp after baking.
- Bake the Pumpkin Pie Crisp until the top is golden brown to ensure the perfect crunch.
- Let the crisp cool slightly before serving to allow the flavors to meld together.
- Experiment with different spices like ginger or allspice for a unique twist on the classic pumpkin pie flavor.
