Pumpkin Pie Crisp
My husband couldn’t stop raving about this Pumpkin Pie Crisp I made for our family dinner last night. The warm, comforting flavors of pumpkin pie topped with a crunchy crispy topping took everyone by surprise and left us all wanting more!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 cup chopped pecans
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup cold butter, diced
Instructions:
- Preheat oven to 350°F.
- In a mixing bowl, combine pumpkin puree, brown sugar, and pumpkin pie spice. Spread mixture in a baking dish.
- In another bowl, mix together pecans, oats, flour, and butter until crumbly. Sprinkle over pumpkin mixture.
- Bake for 25-30 minutes, until topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
Popular Questions:
- Q: Can I use fresh pumpkin instead of canned?
- Q: Can I substitute the pecans with a different type of nut?
- Q: Can I make this recipe ahead of time?
A: Yes, you can use fresh pumpkin puree, just make sure it is cooked and pureed until smooth.
A: Yes, you can use walnuts or almonds as a substitute for pecans.
A: You can prepare the pumpkin mixture and topping ahead of time, but it is best to bake it just before serving for the crispiest topping.
Helpful Tips:
- For an extra touch of sweetness, drizzle maple syrup over the finished crisp before serving.
- Add a pinch of salt to the topping mixture for a balanced flavor profile.
- Serve with a dollop of whipped cream or a sprinkle of cinnamon for added presentation.
Expert Secrets:
- Ensure your butter is cold when mixing it into the topping, as this helps create a crispy and crumbly texture.
- To enhance the pumpkin flavor, add a dash of vanilla extract to the pumpkin mixture.
- For a gluten-free version, substitute the flour with almond flour or gluten-free flour blend.
