Pumpkin Crisp is a delicious dessert that balances the warm flavors of pumpkin with a crunchy topping. This treat is perfect for fall gatherings or cozy evenings at home. The creamy pumpkin filling is topped with a buttery, oat-based crisp that makes every bite delightful.
Why Make This Recipe
This recipe is a must-try for anyone who loves pumpkin-flavored desserts. It combines the rich taste of pumpkin with spices like cinnamon and nutmeg, creating a warm and inviting dish. Plus, it is easy to make and can be served warm or chilled, making it a versatile choice for any occasion.
How to Make Pumpkin Crisp
Making Pumpkin Crisp is simple and fun. Just follow the steps below to enjoy this tasty dessert!
Ingredients:
- 3/4 cup (170g) unsalted butter, divided
- 1 cup (100g) old fashioned oats
- 1 cup (125g) pecan halves, chopped
- 1 cup (132g) all-purpose flour
- 3/4 cup (150g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 8 oz cream cheese, room temp
- 1/2 cup (105g) light brown sugar, packed
- 1/4 cup (60g) pure maple syrup
- 1 (15 oz) can pumpkin puree
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup (180g) heavy cream
Directions:
Prepare the Crisp Topping: Preheat your oven to 350°F (175°C). In a bowl, melt 1/2 cup of butter. Mix in oats, pecans, flour, 3/4 cup brown sugar, cinnamon, and salt until crumbly. Set aside.
Make the Filling: In another bowl, beat the cream cheese until smooth. Add 1/2 cup brown sugar, maple syrup, pumpkin puree, eggs, egg yolk, vanilla extract, and all the spices. Mix well until combined.
Assemble: Pour the pumpkin filling into a greased baking dish. Sprinkle the crisp topping evenly over the filling.
Bake: Bake for about 40-45 minutes or until the topping is golden brown and the filling is set.
Cool and Serve: Let it cool for a few minutes before serving. Enjoy it warm or chilled with a drizzle of heavy cream.
How to Serve Pumpkin Crisp
Pumpkin Crisp can be served warm, straight from the oven, or chilled for a refreshing treat. You can top it with whipped cream, vanilla ice cream, or a drizzle of caramel for an extra special touch.
How to Store Pumpkin Crisp
To store leftover Pumpkin Crisp, let it cool completely and cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 5 days. You can also freeze it for longer storage; simply cover it tightly and it will last for about 3 months.
Tips to Make Pumpkin Crisp
- Make sure the cream cheese is at room temperature to mix easily with other filling ingredients.
- You can adjust the spices according to your taste. If you love nutmeg, add a bit more!
- For a crunchier topping, bake a little longer but watch closely to prevent burning.
Variation
You can substitute the pecans with walnuts or even almonds for a different flavor. Additionally, for a gluten-free option, use almond flour instead of all-purpose flour.
FAQs
Q: Can I make Pumpkin Crisp ahead of time?
A: Yes! You can prepare the crisp and filling in advance, then assemble and bake it on the day you plan to serve it.
Q: Is it necessary to use a specific type of pumpkin puree?
A: You can use canned pumpkin puree for ease or make your own from fresh pumpkins if you prefer.
Q: Can I skip the cream cheese?
A: Yes, you can omit the cream cheese for a lighter filling, but it will change the texture. You might want to add an extra egg for binding.
Pumpkin Crisp
Ingredients
Crisp Topping
- 3/4 cup unsalted butter, divided 1/2 cup for the topping, 1/4 cup for greasing the baking dish
- 1 cup old fashioned oats
- 1 cup pecan halves, chopped Can be substituted with walnuts or almonds
- 1 cup all-purpose flour Use almond flour for a gluten-free option
- 3/4 cup light brown sugar, packed For the crisp topping
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
Pumpkin Filling
- 8 oz cream cheese, room temp Make sure it’s at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 can pumpkin puree (15 oz) Can use homemade or canned
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup heavy cream For serving, drizzled
Instructions
Preparation of Crisp Topping
- Preheat your oven to 350°F (175°C).
- In a bowl, melt 1/2 cup of butter.
- Mix in oats, pecans, flour, 3/4 cup brown sugar, cinnamon, and salt until crumbly. Set aside.
Making the Filling
- In another bowl, beat the cream cheese until smooth.
- Add 1/2 cup brown sugar, maple syrup, pumpkin puree, eggs, egg yolk, vanilla extract, and all the spices. Mix well until combined.
Assembly and Baking
- Pour the pumpkin filling into a greased baking dish.
- Sprinkle the crisp topping evenly over the filling.
- Bake for about 40-45 minutes or until the topping is golden brown and the filling is set.
Cooling and Serving
- Let it cool for a few minutes before serving.
- Enjoy it warm or chilled with a drizzle of heavy cream.
