Pumpkin Crisp

Preparing Pumpkin Crisp

Hey there! As a mom who loves to whip up something special for my family, I have to say that this Pumpkin Crisp is one of my go-to desserts. It’s so simple to make, and the aroma that fills the kitchen while it bakes is just heavenly. I remember the first time I made it; my kids came running from their rooms, curious about what was cooking. There’s something about pumpkin that just screams comfort, and this recipe captures that perfectly.

Every fall, we get excited about all the pumpkin-flavored goodies, but this dish really holds a special place in our hearts. It reminds me of cozy family gatherings, where everyone gathers around the table to enjoy each other’s company and dig into something warm and delicious. And the best part? It’s a crowd-pleaser! Whether it’s a holiday dinner or a simple weeknight treat, this Pumpkin Crisp never disappoints.

What I love most about this recipe is its versatility. You can serve it warm with a scoop of ice cream, which is always a hit, or enjoy it on its own. Plus, it’s super easy to prepare, making it a perfect choice for those busy evenings when you still want to end the day on a sweet note. Trust me, once you try this, it’ll become a staple in your home, just like it has in mine!

Preparing Pumpkin Crisp

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 2/3 cup granulated sugar
  • 1 can (5 oz) evaporated milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin spice blend
  • 1/4 teaspoon fine salt
  • 1 cup crushed gingersnap cookies
  • 1 cup rolled oats (quick-cooking)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened

Directions

Start by preheating your oven to 350°F. Prepare a deep 9×9-inch square pan or a 2-3 quart casserole dish by lightly greasing it.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, evaporated milk, eggs, vanilla extract, pumpkin spice, and salt. Whisk everything together until it’s smooth, and then pour this mixture into the prepared baking dish.

In another bowl, combine the crushed gingersnap cookies, rolled oats, brown sugar, baking soda, and baking powder. Use a fork to blend in the softened butter until the mixture becomes crumbly.

Evenly sprinkle the crumbly mixture over the pumpkin layer in the baking dish.

Bake in the preheated oven for about 35 to 45 minutes, until the pumpkin filling is set. The internal temperature should reach 175°F, and the center should jiggle slightly without being too liquidy.

Once baked, allow it to cool a bit. Serve warm with a scoop of your favorite ice cream or a generous dollop of whipped cream for a delightful treat!

Storing Suggestion

To store any leftover Pumpkin Crisp, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator for up to five days. Just reheat in the oven or microwave before serving for the best flavor and texture.

Cooking Tips

For an extra flavor boost, consider adding some chopped nuts to the crumbly topping. You can also substitute the gingersnap cookies with graham crackers or oatmeal cookies for a different taste. Just make sure to adjust the sweetness if needed.

Serving Suggestions

This Pumpkin Crisp is delicious on its own, but you can elevate it by serving it with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce. It pairs wonderfully with a warm cup of coffee or spiced tea.

Ingredient Substitutions

If you’re looking for alternatives, you can use almond milk instead of evaporated milk or substitute brown sugar with coconut sugar. For a gluten-free version, use gluten-free gingersnap cookies and oats.

Seasonal Variations

As seasons change, so can your Pumpkin Crisp! In the fall, add cranberries or pecans for a festive twist. In winter, try incorporating some orange zest to give it a citrusy flair, enhancing the pumpkin flavor.

Allergen Information

This recipe contains common allergens such as eggs and dairy. For a dairy-free version, use plant-based butter and coconut milk. If you’re allergic to eggs, consider using flaxseed meal as a binder instead.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! Just cook and puree it until smooth. Make sure to measure out 15 ounces to match the canned version for the best results.

Can I make this recipe ahead of time?

Absolutely! You can prepare the pumpkin filling and the topping separately and store them in the fridge. Just assemble and bake when you’re ready to serve.

How do I know when the Pumpkin Crisp is done?

The Pumpkin Crisp is done when the filling is set and has reached an internal temperature of 175°F. The center should jiggle slightly but not appear liquidy.

What can I serve with Pumpkin Crisp?

This dish is delightful on its own, but it pairs perfectly with whipped cream, vanilla ice cream, or even a scoop of Greek yogurt for a healthier option.

Can I freeze Pumpkin Crisp?

Yes, you can freeze it! Once cooled, wrap it tightly in plastic wrap and foil, then store it in the freezer. Thaw in the refrigerator before reheating and serving.

Is Pumpkin Crisp gluten-free?

The original recipe isn’t gluten-free due to the gingersnap cookies and oats. However, you can easily make it gluten-free by using gluten-free cookie and oat options.

Preparing Pumpkin Crisp

Pumpkin Crisp

Indulge in this delightful Pumpkin Crisp, a warm and comforting dessert that's perfect for fall gatherings and easy to prepare!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
...

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 2/3 cup granulated sugar
  • 1 can (5 oz) evaporated milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin spice blend
  • 1/4 teaspoon fine salt
  • 1 cup crushed gingersnap cookies
  • 1 cup rolled oats (quick-cooking)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened

Instructions
 

  • Preheat your oven to 350°F. Lightly grease a deep 9x9-inch square pan or a 2-3 quart casserole dish.
  • In a large mixing bowl, whisk together the pumpkin puree, sugar, evaporated milk, eggs, vanilla, pumpkin spice, and salt until smooth. Pour this mixture into the prepared baking dish.
  • In a separate bowl, mix the crushed gingersnap cookies, oats, brown sugar, baking soda, and baking powder. Using a fork, blend in the softened butter until crumbly.
  • Sprinkle the crumbly topping evenly over the pumpkin mixture.
  • Bake for 35-45 minutes, or until the pumpkin filling is set, and the internal temperature reaches 175°F. The center should jiggle slightly but not be overly liquidy.
  • Let it cool for a bit, and serve with your favorite ice cream or a dollop of whipped cream.
Keyword Pumpkin