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For a rich base, I use: - 2 cups pumpkin puree - 1 cup brown sugar Pumpkin puree gives a deep flavor. Brown sugar adds sweetness and depth. You can also swap brown sugar for maple syrup if you want a twist. To spice things up, I add: - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt These spices create warmth and comfort. Cinnamon and nutmeg are classics in fall desserts. Ginger and cloves add a nice kick. Salt enhances all these flavors. For the crunchy topping, I mix: - 1 cup oats - 1 cup all-purpose flour - 1/2 cup unsalted butter, melted - 1/2 cup chopped pecans or walnuts The oats and flour make the topping crispy. The butter binds everything together. Nuts provide crunch and richness. You can use any nuts you like. Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking dish with cooking spray. In a large bowl, mix together 2 cups of pumpkin puree, 1 cup of brown sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. Add 2 large eggs and 1 teaspoon of vanilla extract. Stir until everything is well combined. Pour this rich mixture into the prepared baking dish and spread it evenly. In another bowl, combine 1 cup of oats, 1 cup of all-purpose flour, and 1/2 cup of melted butter. Add 1/2 cup of chopped pecans or walnuts for a nice crunch. Mix these ingredients until they become crumbly. This mixture will create a great texture on top of your pumpkin layer. Now, sprinkle the crumb topping evenly over the pumpkin mixture in the baking dish. Place it in the preheated oven and bake for 35 to 40 minutes. The pumpkin layer should be set, and the top will turn golden brown and crispy. After baking, let it cool for about 10 minutes before serving. Enjoy your pumpkin pie crisp warm, topped with whipped cream or vanilla ice cream for an extra treat! To get the best texture, focus on the pumpkin layer. Ensure your pumpkin puree is smooth. Mix it well with sugar and eggs, avoiding lumps. The topping should be crumbly, not too wet. Use melted butter to help it crisp up nicely. Bake until the top is golden brown. This means your crisp will be crunchy and the pumpkin layer soft. Serve your pumpkin pie crisp warm right from the oven. A scoop of vanilla ice cream adds a creamy touch. You can also use whipped cream for a lighter topping. For added flair, sprinkle some extra nuts or cinnamon on top. This small change makes it look great and taste even better. Pair your pumpkin pie crisp with hot drinks like coffee or chai tea. The warm flavors of pumpkin blend well with these drinks. You can also enjoy it with a rich caramel sauce. The sweet and salty mix adds depth to each bite. This dessert works well for fall gatherings or cozy nights in. {{image_2}} You can easily make this pumpkin pie crisp gluten-free. Simply replace the all-purpose flour with a gluten-free flour blend. Look for one that works well in baking. This swap keeps the texture light and tasty. You can also check your oats. Make sure they are labeled gluten-free, as some may be cross-contaminated. If you want different nuts, try using almonds or cashews. They add a nice crunch and unique flavor. You can even leave out the nuts if you prefer. Just make sure to adjust the topping mix to maintain the right texture. If you want a nut-free option, consider using seeds like pumpkin or sunflower seeds. For a fun twist, add chocolate chips to the topping mix. They melt and create a rich taste. You could also drizzle caramel over the crisp before serving. This adds a sweet layer that pairs well with the pumpkin. If you like spice, try adding a touch of cayenne for a kick. Experiment with flavors to find your perfect version! To keep your Pumpkin Pie Crisp fresh, let it cool completely. Then, cover it with plastic wrap or aluminum foil. You can also place it in an airtight container. This way, it stays moist and tasty for up to three days in the fridge. If you want to store it longer, freezing is a great option. Cut the crisp into squares and place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the squares to a freezer-safe bag. Squeeze out excess air before sealing. Pumpkin Pie Crisp can last up to three months in the freezer. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the crisp in an oven-safe dish and cover with foil. Heat for about 15-20 minutes, or until warm. You can also microwave a single piece for about 30 seconds. Enjoy it with whipped cream or ice cream for extra delight! Yes, you can use canned pumpkin. It makes the process easier. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. Canned pumpkin has a smooth texture and rich flavor. It saves time and keeps your dish tasty. You can use white sugar or coconut sugar. Both options work well in this recipe. If you want a deeper flavor, try maple syrup or honey. Each alternative will change the taste slightly, but your pumpkin pie crisp will still be delicious. To make this dessert dairy-free, use coconut oil or a dairy-free butter. Both options will give you a great texture. You can also use almond milk or oat milk for the whipped cream. These changes keep the sweet dish creamy and tasty. In this post, we explored a tasty pumpkin crisp recipe. We covered ingredients like pumpkin puree, sweeteners, spices, and toppings. I shared step-by-step instructions for the mixture, crisp topping, and baking. You learned key tips for texture, serving, and variations, such as gluten-free options. Lastly, I provided storage methods and answered common questions. Now, you can enjoy this dish with those you love. Happy baking!

Pumpkin Pie Crisp

Indulge in the deliciousness of Pumpkin Pie Crisp with this easy recipe that combines the warmth of pumpkin and spices with a crunchy topping. Perfect for fall gatherings, this dessert is a delightful twist on classic pumpkin pie. In just under an hour, you can create a mouthwatering treat that serves nine. Click to explore the full recipe and wow your friends and family with this comforting dessert!
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Ingredients
  

2 cups pumpkin puree

1 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1 cup oats

1 cup all-purpose flour

1/2 cup unsalted butter, melted

1/2 cup chopped pecans or walnuts

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or similar size with cooking spray.

    In a large bowl, mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and vanilla extract until thoroughly combined. Pour this mixture into the prepared baking dish and spread it evenly.

      In another bowl, combine the oats, flour, melted butter, and chopped nuts. Mix until crumbly and the nuts are evenly dispersed throughout the mixture.

        Sprinkle the crumb topping evenly over the pumpkin layer in the baking dish.

          Bake in the preheated oven for about 35-40 minutes, or until the pumpkin layer is set and the top is golden brown and crispy.

            Once baked, remove from the oven and allow it to cool for about 10 minutes before serving.

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

                - Presentation Tips: Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast in temperature and texture. Optionally, sprinkle some extra nuts or cinnamon on top for a beautiful finish.