Pumpkin Pie Crisp

$- 2 cups pumpkin puree - 1 cup packed brown sugar - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon sea salt - 2 large eggs, beaten - 1 teaspoon pure vanilla extract - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 cup unsalted butter, melted and slightly cooled - 1/2 cup chopped pecans or walnuts - Optional toppings: Whipped cream or creamy vanilla ice cream Gathering the right ingredients is key to making Pumpkin Pie Crisp. You need to start with fresh pumpkin puree. If you want, you can also use canned puree. This gives a sweet and rich flavor. Next, brown sugar adds sweetness and depth. Ground spices like cinnamon, ginger, nutmeg, and cloves bring warmth. Sea salt balances the sweetness. You’ll also need two large eggs. They help bind the filling together. Pure vanilla extract adds a lovely aroma. For the crunchy topping, rolled oats and flour create a great texture. Melted butter brings richness, while chopped nuts add a nice crunch. Lastly, don’t forget the optional toppings! Whipped cream or ice cream makes this dessert even better. You can mix and match these ingredients to suit your taste. Enjoy! - Preheat oven to 350°F (175°C). - Grease a 9-inch square baking dish. Use cooking spray or butter to prevent sticking. - Combine 2 cups of pumpkin puree, 1 cup of packed brown sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/2 teaspoon of sea salt, and 2 large beaten eggs in a large bowl. - Whisk until smooth. Pour this mixture into the prepared baking dish, spreading it evenly. - In a separate bowl, mix 1 cup of rolled oats, 1 cup of all-purpose flour, 1/2 cup of melted unsalted butter, and 1/2 cup of chopped pecans or walnuts. - Stir until the mixture looks like coarse crumbs. Sprinkle this topping evenly over the pumpkin layer. - Place the baking dish in the oven and bake for 35-40 minutes. It’s done when the pumpkin layer is set and the topping is golden brown. - After baking, allow the dish to cool for 10 minutes. This helps the flavors blend and makes it easier to serve. To make a smooth filling, mix well. Start with the pumpkin puree and brown sugar. Add spices like cinnamon and nutmeg. You can adjust the spices to fit your taste. If you love ginger, add more! This makes the pumpkin layer rich and tasty. For a crumblier topping, use cold butter. Mix it with oats and flour until it looks like coarse crumbs. Make sure to bake until golden brown. This adds a perfect crunch and flavor to your dessert. Serve the pumpkin pie crisp warm or at room temperature. For a fun touch, use whipped cream or ice cream on top. You can also sprinkle extra nuts or a dash of cinnamon. This makes your dish look and taste amazing! {{image_4}} You can switch out the pecans for walnuts or almonds. Both will add a nice crunch. If you want a nut-free version, just leave out the nuts. This makes the dish safe for kids or anyone with nut allergies. For a flavor boost, consider adding a pumpkin spice mix. It brings a warm, cozy taste that fits fall perfectly. You can also try extra spices like cardamom. This creates a unique twist and can make your dessert stand out. If you need a gluten-free option, use gluten-free flour. It works well in the topping and keeps the crunch. For a vegan version, you can swap the eggs with flaxseed meal or chia seeds mixed with water. This keeps the texture while making it plant-based. You can store your pumpkin pie crisp in the fridge. Cover it well and keep it for up to 3 days. When you want to enjoy it again, reheat it gently. You can use the oven or microwave for this. If you want to save some for later, freezing works great. You can freeze it for up to 2 months. Just place it in an airtight container. When you're ready to eat it, thaw it in the fridge before reheating. To bring back the crispiness, reheat it in the oven. This method keeps the topping crunchy. If you're in a hurry, use the microwave for a quick serving. Yes, you can prepare it a day in advance. Just cover it well and store it in the fridge. This makes it easy for you, especially during busy days. When you're ready to serve, simply warm it in the oven. Yes, fresh pumpkin can be used, but it must be cooked and pureed first. This gives a nice, fresh flavor. Just steam or roast the pumpkin, then blend it until smooth. This way, you can enjoy the taste of homemade pumpkin in your crisp. Whipped cream, vanilla ice cream, or caramel sauce are great options. These add sweet and creamy notes that balance the spices. You can even mix and match to find your favorite topping. Use flaxseed meal for eggs and coconut oil in place of butter. To make flax eggs, mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit until it thickens. This keeps your crisp tasty and plant-based. In this blog post, I shared a delicious recipe for Pumpkin Pie Crisp. You learned the essential ingredients and step-by-step instructions for making this treat. I also provided tips for perfecting both the pumpkin layer and the topping. Plus, you explored tasty variations and storage options. Now you can enjoy this cozy dessert anytime. Get creative with your toppings and spices. Your friends and family will love it. Happy baking!$

Indulge in the warm flavors of fall with this Pumpkin Pie Crisp Delight recipe! This easy-to-follow guide combines creamy pumpkin puree with a crispy oat topping, perfect for a cozy dessert experience. With just a few simple ingredients, you can create a stunning treat that’s sure to impress. Ready to satisfy your sweet tooth? Click through to explore the full recipe and bring this delightful dessert to your table!

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Ingredients

2 cups pumpkin puree

1 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon sea salt

2 large eggs, beaten

1 teaspoon pure vanilla extract

1 cup rolled oats

1 cup all-purpose flour

1/2 cup unsalted butter, melted and slightly cooled

1/2 cup chopped pecans or walnuts

Whipped cream or creamy vanilla ice cream for serving (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Generously grease a 9-inch square baking dish with cooking spray or butter to prevent sticking.

In a large mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, sea salt, beaten eggs, and pure vanilla extract. Whisk together until all ingredients are well combined and the mixture is smooth. Carefully pour this spiced pumpkin mixture into the prepared baking dish and spread it evenly into the corners.

In a separate bowl, mix the rolled oats, all-purpose flour, melted butter, and chopped nuts. Stir until the mixture resembles coarse crumbs with an even distribution of nuts throughout.

Evenly sprinkle the oat and nut crumb topping over the pumpkin layer, covering it completely to create a delicious crust.

Place the baking dish into the preheated oven and bake for approximately 35-40 minutes. You'll know it's ready when the pumpkin layer is set, and the topping turns golden brown and crispy.

Upon removing from the oven, allow the dish to cool for about 10 minutes to enhance the flavors and make it easier to serve.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 9

- Presentation Tips: Serve warm, adorned with a generous dollop of whipped cream or a scoop of creamy vanilla ice cream for a delightful contrast in temperature and texture. For an added touch, sprinkle additional chopped nuts or a dusting of cinnamon on top to make it visually appealing. Enjoy your cozy dessert!