Last weekend, I whipped this up for a little gathering with some dear friends, and let me tell you, it was like a warm hug after a long day. The best part? It’s not complicated at all! I always say, if I can manage it with two kids tugging at my apron, you can too. Besides, who doesn’t love a recipe that you can throw together in under an hour? With a prep time of just 15 minutes, it’s a lifesaver on busy days.
What I really love about this dish is how it brings everyone to the table. You know, that special moment when everyone just goes quiet for a moment as they savor the first bite. It’s like magic seeing the satisfied smiles appear, one by one. And let’s not forget, it’s a calorie-friendly indulgence at about 300 calories per serving, which means I don’t feel too guilty going back for seconds!
This pumpkin crisp has the perfect balance of sweet and spice, with a delightful crumb topping that adds the right amount of crunch. It’s like having the essence of autumn captured in every bite. You can almost feel the warmth of the pumpkin filling as it mingles with the cinnamon and spice—talk about comfort food at its finest!
So, if you’re looking for a dessert that’s easy to make, yet delivers big on flavor and comfort, give this pumpkin crisp a try. Whether you’re serving it up with a scoop of ice cream or a generous dollop of whipped cream, I promise it’ll become a seasonal staple in your home too. It’s so simple yet packs a punch of flavors that feel like a warm embrace. So go on, gather up those ingredients and get ready to impress your loved ones!
How to Make Pumpkin Crisp
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Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 12 tablespoons unsalted butter, melted
Directions:
- Begin by preheating your oven to 375°F. Lightly grease a 12-inch cast-iron skillet or a suitable casserole dish and place it aside.
- In a large bowl, mix together the pumpkin puree, 1 cup of sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Gradually incorporate the heavy cream, stirring until the mixture becomes silky smooth. Pour this mixture into your prepared dish.
- In a separate bowl, combine the flour, 1 1/2 cups of sugar, cinnamon, and salt. Pour the melted butter into the mix, stirring until it forms a crumb-like texture. Spread this over the pumpkin layer for a lovely, crunchy topping.
- Transfer to the oven and bake for approximately 40 to 45 minutes, or until the top looks golden and the filling has set. If you notice the top browning too quickly, cover it gently with foil to prevent over-browning.
- Let the crisp cool for about 10 minutes to set fully. Serve it warm with a choice of ice cream or whipped cream. I personally think it’s divine with cinnamon ice cream!
Ingredient Substitutions:
If you’re short on any ingredients or just feel like experimenting, there are some simple substitutions you can try. Swap the pumpkin puree with sweet potato or butternut squash puree if you’re in a pinch. For a twist on the crust, use pecans for added crunch. No heavy cream? Milk or a plant-based alternative works too!
Serving Suggestions:
Serve your pumpkin crisp warm with a scoop of vanilla or cinnamon ice cream for an extra treat. A drizzle of caramel sauce can elevate this dessert even further. Consider pairing it with a warm mug of apple cider or a spiced latte to complement the autumn flavors.
Seasonal Variations:
For a twist on this classic autumn delight, try incorporating seasonal fruits like apples or pears for a fresh and fruity combo. During the spring, add a hint of fresh ginger to the filling for a zingy flavor. You can also play around with spices, such as nutmeg or cloves, for an extra festive touch.
Cooking Tips:
For the best texture, ensure your butter is completely melted to achieve that desirable crumbly topping. Don’t over-mix the crumb topping; it should be just moistened by the butter. For added depth, consider roasting the pumpkin puree slightly before incorporating it into the filling.
Storing Suggestion:
To store any leftovers, cover the pumpkin crisp tightly with foil or transfer it to an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, you may freeze the crisp for up to a month. To enjoy later, simply reheat it in the oven till it’s warm and crispy again.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Fresh pumpkin can be used if you prefer. Simply roast the pumpkin until tender, then puree it until smooth. You’ll need about 2 cups of fresh pumpkin puree to match the canned version’s consistency and flavor for this recipe.
What’s the best way to ensure a crunchy topping?
The key to achieving a crunchy topping is making sure your crumb mixture isn’t overly wet. The melted butter should just moisten the mixture enough to form small clumps. Also, baking until the top turns golden brown ensures a crispy texture.
Can I use a baking dish instead of a cast-iron skillet?
Yes, a baking dish works just as well! Whether you use a glass pan or a ceramic dish, ensure it’s oven-safe. The main difference will be the heat distribution, but it shouldn’t significantly alter the final dish’s appearance or taste.
What can I add for extra flavor?
You can enhance this dish by adding ingredients like chopped nuts—pecans work wonderfully—or dried fruits like cranberries. For more spice, consider a dash of nutmeg or a sprinkle of freshly grated ginger. These additions can add richness and texture.
Can I prepare the crisp ahead of time?
You sure can! Prepare the filling and topping in advance, storing them separately in the fridge for up to 24 hours. When you’re ready to bake, assemble the crisp and pop it in the oven. This method can be a real time-saver during busy gatherings.
How should I reheat leftover pumpkin crisp?
To reheat, place the crisp back in the oven at 350°F for about 15 minutes. If you’re in a hurry, you can microwave individual servings, though this might affect the topping’s crunchiness. For best results, enjoy the crisp within a few days of making it.
The Original Pumpkin Crisp
Ingredients
- 1 can pumpkin puree 15 oz
- 1 cup granulated sugar Dixie Crystals Extra Fine
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar Dixie Crystals Extra Fine
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 12 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F and prepare a 12-inch cast-iron skillet or medium casserole dish by greasing it.
- In a large bowl, mix pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until combined. Incorporate the heavy cream until the filling is smooth. Transfer this mixture to the prepared dish.
- In another bowl, combine flour, sugar, cinnamon, and salt. Then, add melted butter and stir until the mixture resembles crumbles. Evenly distribute this topping over the pumpkin layer.
- Bake until the filling is set and the top is golden brown, which should take about 40 to 45 minutes. Cover loosely with foil if it browns too quickly.
- Let the dish cool for 10 minutes to firm up the filling. Serve warm, ideally with ice cream or whipped cream, especially cinnamon ice cream for a delightful combination!
