Pumpkin Crisp

If you’re looking for a comforting dessert that perfectly captures the essence of fall, this Pumpkin Crisp is a fantastic choice. Combining the rich flavors of spiced pumpkin filling with a buttery cinnamon streusel topping, it offers a delightful twist on the classic pumpkin pie. Ideal for autumn gatherings or a cozy family meal, this dessert pairs wonderfully with a scoop of homemade vanilla ice cream.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• ⅔ cup heavy cream
• 2 cups all-purpose flour
• 1 ½ cups Dixie Crystals Extra Fine Granulated Sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 12 tablespoons (1 ½ sticks) unsalted butter, melted

Directions:

1. Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish and set aside. This ensures that your Pumpkin Crisp will bake evenly and be easy to serve.

2. Prepare the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, ½ teaspoon salt, and vanilla extract. Gradually whisk in the heavy cream until the mixture is smooth. Pour the pumpkin mixture into the prepared skillet and set aside.

3. Make the Streusel Topping
In a medium bowl, whisk together the flour, 1 ½ cups sugar, cinnamon, and ½ teaspoon salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. For a more uniform crumb texture, you can use a hand mixer if desired.

4. Assemble and Bake
Evenly spread the cinnamon streusel topping over the pumpkin mixture. Bake in the preheated oven for 40 to 45 minutes, or until the filling is set and the topping is golden brown.

5. Cool and Serve
Allow the Pumpkin Crisp to cool for about 10 minutes before serving. For an extra touch of indulgence, serve warm with a scoop of homemade vanilla ice cream.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Serving and Storage Tips:

Serving Tips
This Pumpkin Crisp is a delightful autumn dessert that’s perfect for serving warm. For a touch of indulgence, top each serving with a scoop of homemade vanilla ice cream or a dollop of whipped cream. It’s also delicious on its own or paired with a hot beverage like spiced cider or coffee. For a festive presentation, garnish with a sprinkle of cinnamon or a few chopped pecans.

Storage Tips
Store any leftover Pumpkin Crisp in an airtight container in the refrigerator for up to 3 days. To keep it fresh, make sure it is completely cooled before covering. Reheat the crisp in the oven at 350°F (175°C) for about 10 minutes to restore its crispy topping and warm filling. Alternatively, you can reheat individual servings in the microwave for 20-30 seconds, though this may soften the topping slightly.

Freezing Tips
To freeze Pumpkin Crisp, let it cool completely, then transfer it to an airtight freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. When ready to serve, thaw in the refrigerator overnight and reheat in the oven to restore its texture.

Reheating Tips
For best results, reheat Pumpkin Crisp in the oven to maintain the crispiness of the topping. Preheat your oven to 350°F (175°C), place the crisp on a baking sheet, and heat for about 10 minutes. This will help revive the crumbly topping and ensure the filling is warmed through.

Variations:

1. Nutty Pumpkin Crisp
Add ½ cup of chopped pecans, walnuts, or almonds to the streusel topping for an extra crunch and flavor. The nuts will add a delicious texture and a bit of nuttiness to complement the pumpkin filling.

2. Gluten-Free Pumpkin Crisp
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the other ingredients, including the baking powder and spices, are also gluten-free to accommodate any dietary restrictions.

3. Dairy-Free Pumpkin Crisp
Make the recipe dairy-free by using coconut milk, almond milk, or another non-dairy milk in place of heavy cream. Substitute the unsalted butter with coconut oil or a dairy-free margarine to keep the crisp creamy and flavorful.

4. Vegan Pumpkin Crisp
To make a vegan Pumpkin Crisp, use a plant-based yogurt or additional non-dairy milk in place of heavy cream. Replace the eggs with a flaxseed or chia seed egg substitute (1 tablespoon flaxseed or chia seeds mixed with 3 tablespoons water, left to sit until gelatinous, equals 1 egg). Use a dairy-free butter alternative for the topping.

5. Spice Variations
Customize the spice profile by adding a pinch of ground ginger, cloves, or cardamom to the pumpkin mixture. This can enhance the flavor and give your Pumpkin Crisp a unique twist.

6. Apple Pumpkin Crisp
Add thinly sliced apples to the pumpkin mixture for a fruity twist. This variation combines the flavors of pumpkin and apple, making for a delightful and unique dessert.

7. Caramel Pumpkin Crisp
Drizzle caramel sauce over the pumpkin filling before adding the streusel topping, or swirl caramel sauce into the pumpkin mixture. This adds a rich, sweet caramel flavor that complements the pumpkin and spices.

8. Oat Topping Pumpkin Crisp
Mix ½ cup of rolled oats into the streusel topping for added texture and a heartier crunch. This variation adds a bit of chewiness and extra flavor to the topping.

9. Pumpkin Crisp with a Crunchy Topping
Substitute some of the flour in the streusel topping with crushed graham crackers or cornflakes. This will give the topping a crunchy, slightly sweet texture that pairs well with the spiced pumpkin filling.

10. Maple Pumpkin Crisp
Replace some or all of the granulated sugar with maple sugar or maple syrup for a deeper, more complex sweetness. Adjust the amount of liquid in the filling if using maple syrup to maintain the correct consistency.

FAQs:

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Roast or steam the pumpkin until tender, then puree it in a blender or food processor. Be sure to drain any excess liquid to ensure the correct consistency for the filling.

2. Can I make Pumpkin Crisp ahead of time?
Absolutely! You can prepare the Pumpkin Crisp a day in advance. Store it covered in the refrigerator and reheat it in the oven at 350°F (175°C) for about 10 minutes before serving to refresh the topping and warm the filling.

3. How do I ensure the topping stays crispy?
To keep the topping crispy, avoid covering the Pumpkin Crisp with a lid or plastic wrap while storing. Reheat it uncovered in the oven to maintain its crunch.

4. Can I freeze Pumpkin Crisp?
Yes, Pumpkin Crisp freezes well. Allow it to cool completely, then transfer it to an airtight, freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

5. How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend in the streusel topping. Ensure all other ingredients are gluten-free and you should be good to go.

6. Can I use a different type of sugar for the recipe?
You can substitute the granulated sugar with brown sugar, coconut sugar, or maple sugar. Each will add a slightly different flavor to the Pumpkin Crisp.

7. How do I make the Pumpkin Crisp more spiced?
Increase the amount of pumpkin pie spice or add extra spices such as ground ginger, cloves, or cardamom to the pumpkin mixture to enhance the spiced flavor.

8. Can I use a different type of flour for the topping?
Yes, you can use whole wheat flour, almond flour, or oat flour as a substitute for all-purpose flour. Each will give the topping a different texture and flavor.

9. What can I serve with Pumpkin Crisp?
Pumpkin Crisp pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. You can also serve it with a side of warm spiced cider or coffee.

10. How can I adjust the sweetness of the Pumpkin Crisp?
If you prefer a sweeter crisp, increase the amount of granulated sugar or add a bit more molasses or honey. Taste the pumpkin mixture before baking to adjust the sweetness to your liking.