Baked Pumpkin Crisp

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Baked Pumpkin Crisp

Baked Pumpkin Crisp is a delightful dessert that perfectly captures the essence of autumn. This comforting treat combines the creamy sweetness of pumpkin pie with a crunchy, buttery topping, making it a favorite among dessert lovers.

The recipe is relatively simple to follow, requiring only a few basic ingredients. You’ll need pumpkin puree, sugar, eggs, spices, heavy cream, and vanilla extract for the filling, and butter, flour, brown sugar, salt, and cinnamon for the topping.

To prepare this dessert, simply mix the filling ingredients together, pour them into a baking dish, and crumble the topping over the top. Bake in a preheated oven until the filling is set and the topping is golden brown. The result is a warm, gooey, and incredibly delicious dessert that is perfect for sharing with family and friends.

Baked Pumpkin Crisp is a versatile dessert that can be enjoyed in various ways. Serve it warm with a scoop of vanilla ice cream or whipped cream, or pair it with a cup of coffee or tea. It’s also a great option for potlucks, holiday gatherings, or any occasion where you want to impress your guests.

So, if you’re looking for a delicious and easy-to-make dessert that is sure to satisfy your sweet tooth, be sure to give Baked Pumpkin Crisp a try. You won’t be disappointed!

Questions I often get asked about this recipe:

Can I use canned pumpkin pie filling instead of pumpkin puree?
Yes, you can use canned pumpkin pie filling. However, be aware that it may already contain some spices and sweeteners, so you may need to adjust the sugar and spice amounts in the recipe accordingly.

Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour for both the filling and the topping.

How long does it take to make this recipe?
The recipe takes approximately 1 hour to prepare and cook.

Can I make this recipe ahead of time?
Yes, you can make the filling ahead of time and store it in the refrigerator. Assemble the dessert and bake it just before serving.

What can I do with leftover pumpkin pie crisp?
Leftover pumpkin pie crisp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

What you need to make Baked Pumpkin Crisp:

For the filling:

1 (15 oz) can pumpkin puree

1 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

2/3 cup heavy cream

1 teaspoon vanilla extract

For the topping:

1/2 cup unsalted butter, melted

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

How to make it:

Preheat oven: Preheat your oven to 375°F (190°C).

Prepare dish: Grease a 9×13 inch baking dish.

Make filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, pumpkin pie spice, salt, heavy cream, and vanilla extract until smooth.

Pour filling: Pour the filling into the prepared baking dish.

Make topping: In a separate bowl, combine the melted butter, flour, brown sugar, salt, and cinnamon. Stir until crumbly.

Add topping: Sprinkle the crumbly topping evenly over the filling.

Bake: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown.

Cool: Let cool slightly before serving.

Tips:

Don’t overbake: Keep a close eye on the baked pumpkin crisp as it bakes. The filling should be set, but the topping should still have a bit of a golden-brown crunch. Overbaking can result in a dry and crumbly dessert.

Experiment with flavors: Feel free to add your own personal touch to this recipe. You can enhance the flavor by adding a pinch of nutmeg or ginger to the filling, or sprinkling a handful of chopped nuts or chocolate chips on top of the topping.

Serve warm with your favorite toppings: Baked pumpkin crisp is best enjoyed warm and served with your favorite toppings. Try a scoop of vanilla ice cream, whipped cream, a drizzle of caramel sauce, or a spoonful of peanut butter.

Latest Reviews:

This pumpkin crisp is a total winner! The filling is creamy and flavorful, and the topping is perfectly crunchy. It’s the perfect fall dessert. Scott T.

I’ve made this recipe several times now, and it’s always a hit. The combination of sweet pumpkin and buttery crumble is unbeatable. Samantha W.

This pumpkin pie crisp is so easy to make, but it tastes like it came from a fancy bakery. It’s the perfect cozy treat for a chilly autumn day. Jane P.

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