Pumpkin Crisp
User Reviews
5
Pumpkin Crisp
Description
This Pumpkin Crisp starts with a pumpkin filling combining canned pumpkin puree with eggs, sugar, half and half, and spices such as pumpkin pie spice and cinnamon, along with vanilla extract and salt for balance. The mixture yields a smooth, custard-like base. It is poured into a butter-greased oven-safe dish.
The topping is made from quick-cooking oats, all-purpose flour, brown sugar, and pumpkin pie spice, with cold butter cut in until the mixture resembles coarse crumbs. This streusel is spread evenly over the pumpkin mixture before baking. Baking at 375°F for 35 to 45 minutes sets the filling and browns the topping to a crisp golden state.
The dessert can be enjoyed warm, which softens the pumpkin filling and crisp topping texture contrast, or served at room temperature or chilled. It pairs well with whipped cream or ice cream. Storage in the refrigerator for two to three days is recommended with coverage to maintain freshness, while freezing is discouraged due to texture changes upon thawing.
Ingredients
Pumpkin Filling
- 3 egg
- 1 cup granulated sugar
- 15 ounces pumpkin puree canned
- ⅔ cup half and half
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract pure
- ½ teaspoon kosher salt
Streusel Topping
- 1 cup oats quick cooking
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- ½ cup butter cubed while cold
Instructions
- Preheat the oven to 375 degrees F.
- Grease a 12 or 13 inch oven safe skillet with butter. You can also use a 9x13 inch pan. Set aside.
- In a large bowl whisk together eggs and sugar until fully combined.
- Then add pumpkin, half and half, pumpkin pie spice, cinnamon, vanilla extract and salt. Whisk mixture until completely combined.
- Pour the pumpkin mixture into the prepared pan.
- In a separate bowl combine the oats, flour, brown sugar, pumpkin pie spice and stir until combined. Cut in cubed butter with a pastry cutter or two forks. You want the butter to be pea sized and coated entirely in the oats mixture.
- Spread oat mixture over the top of the pumpkin mixture in the pan.
- Bake, uncovered, at 375 degrees F for 35-45 minutes or until the middle is set and topping is started to brown.
- Serve with whipped cream or ice cream.
Notes
- Pumpkin Crisp is enjoyed warm but also serves well chilled or at room temperature depending on preference.
- Store leftovers in the refrigerator covered with plastic wrap to keep freshness for two to three days.
- Freezing is not recommended as it negatively affects the texture after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 286mg | 12% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 8790IU | 176% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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