As the leaves turn golden and the air grows crisp, there’s an unmistakable excitement in the atmosphere, hinting at the beauty of fall. This time of year has always held a special place in my heart, largely due to family traditions and gatherings that revolve around food. One of my fondest memories is of our annual autumn harvest party at my grandmother’s farmhouse. Every October, family members would travel from near and far, bringing their favorite dishes to share. The kitchen, filled with laughter and the scent of spices, would come alive as we celebrated the season’s bounty.
One dish that always took center stage was my grandmother’s pumpkin dessert. It was a delightful blend of warm spices and creamy pumpkin that enveloped the room with its inviting aroma. The recipe was a family secret, passed down through generations, and it sparked endless conversations around the dining table. I remember sitting with my cousins, each of us vying for the first bite, while our aunts and uncles swapped stories of their own childhood memories tied to pumpkin picking and crisp autumn afternoons.
Now, as I reflect on those cherished moments, I’ve crafted my own version of that beloved recipe—a Pumpkin Crisp that captures the essence of those joyful gatherings. This dish is not only a tribute to my grandmother but also a way to create new memories with my family and friends. The crisp, buttery topping made from oats and pecans perfectly complements the smooth, spiced pumpkin filling, while the richness of cream cheese and maple syrup elevates it to a new level of deliciousness. It’s the kind of dessert that beckons you to come back for seconds, especially when served warm with a scoop of vanilla ice cream melting over the top.
So, whether you’re hosting a festive gathering, enjoying a quiet evening with loved ones, or simply craving the comforting flavors of fall, this Pumpkin Crisp is sure to become a staple in your autumn repertoire. Let’s embrace the warmth of the season together—one slice at a time.
Making Pumpkin Crisp
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Ingredients
- 1 cup old-fashioned oats
- 3/4 cup unsalted butter, divided
- 1 cup chopped pecan halves
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 8 ounces cream cheese, at room temperature
- 1/4 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1 15-ounce can pumpkin puree
- 2 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup heavy cream
Directions
- Preheat the oven to 350°F (175°C).
- In a large oven-safe skillet (around 11 inches), melt 1/2 cup of butter. Stir until it starts to brown slightly, then add oats and pecans.
- Toast the mixture, stirring frequently for about 5 minutes. Remove from heat and place in a bowl, mixing in the remaining 1/4 cup of butter.
- Without cleaning the skillet, combine the flour, brown sugar, cinnamon, and salt in the same bowl. Stir until combined and refrigerate the mixture to chill.
- In a separate large bowl, whisk together the cream cheese, brown sugar, and maple syrup until smooth.
- Add the pumpkin puree, eggs, vanilla extract, spices, and salt, mixing well to ensure a smooth filling. Gradually whisk in the heavy cream until fully combined.
- Pour the pumpkin filling into the skillet used earlier, and spread it out evenly.
- Remove the crumble mixture from the fridge and spread it evenly over the filling.
- Bake for 40-45 minutes, or until the top is golden and the center jiggles slightly.
- Allow the crisp to cool for at least an hour before serving. Pair it with a scoop of vanilla ice cream for the perfect treat!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds or in the oven at 350°F for 10 minutes.
Cooking Tips
For extra crunch, you can add 1/4 cup of chopped walnuts to the oat and pecan mixture. Make sure to use room-temperature cream cheese to avoid lumps in the filling.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, sprinkle a little cinnamon on top before serving.
Ingredient Substitutions
If you don’t have pecans, walnuts or almonds can be used instead. Honey can also be substituted for maple syrup in the filling.
Seasonal Variations
For a summer twist, try adding fresh berries to the pumpkin filling, or replace the pumpkin with sweet potato puree for a different flavor.
Allergen Information
This recipe contains dairy, nuts, and gluten. For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend. For a nut-free version, omit the pecans or replace them with seeds like sunflower or pumpkin seeds.
FAQ:
Can I make this Pumpkin Crisp in advance?
Yes, you can prepare the filling and crumble separately a day ahead. Assemble and bake just before serving for the freshest results.
What’s the best way to reheat Pumpkin Crisp?
The best way is to reheat it in the oven at 350°F for about 10 minutes. You can also microwave it, but the crumble may lose its crispiness.
Can I freeze this dessert?
Yes, you can freeze it after baking. Once it’s fully cooled, cover it tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of cream cheese?
Mascarpone or ricotta cheese can be used as a substitute for cream cheese in this recipe.
How do I know when the Pumpkin Crisp is done?
The topping will be golden brown, and the filling will have a slight jiggle in the center when it’s ready. It will firm up more as it cools.
Is there a vegan version of this recipe?
To make this recipe vegan, replace the butter with a plant-based butter, use a dairy-free cream cheese, and substitute eggs with flax eggs.
Pumpkin Crisp
Ingredients
- 1 cup old-fashioned oats
- 3/4 cup unsalted butter divided
- 1 cup chopped pecan halves
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 8 ounces cream cheese at room temperature
- 1/4 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1 15- ounce can pumpkin puree
- 2 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup heavy cream
Instructions
- Preheat your oven to 350°F.
- In an oven-safe skillet (11 inches), melt 1/2 cup of butter, stirring until it starts to brown slightly. Quickly add the oats and chopped pecans.
- Toast the oats and pecans while stirring for about 5 minutes. Once done, transfer them to a mixing bowl and stir in the remaining 1/4 cup of sliced butter. Don't wash the skillet yet.
- After the butter melts, mix in the flour, brown sugar, cinnamon, and salt. Place the bowl in the refrigerator to chill.
- For the filling, whisk together the cream cheese, brown sugar, and maple syrup in a large mixing bowl until smooth.
- Mix in the pumpkin puree, eggs, egg yolk, vanilla, salt, and spices until well combined. Finally, whisk in the heavy cream, making the mixture quite thin.
- Pour the batter into the same skillet used for browning the butter. Spread the chilled crumble on top, ensuring it covers the entire batter.
- Bake for 40-45 minutes, until the crisp turns golden brown and the center has a slight jiggle.
- Let the crisp cool for an hour, then scoop and serve with ice cream. Enjoy! 🍨
