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Pumpkin Spice Crisp Recipe

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This Pumpkin Spice Crisp is a delightful autumn dessert featuring a smooth pumpkin custard base topped with a crunchy, spiced pecan and oat crumble. Baked to perfection, it combines warm pumpkin pie spices with a buttery crisp topping, making it a comforting treat perfect for holiday gatherings or cozy fall evenings.

Ingredients

Crisp Topping

  • 1/2 cup unsalted butter, softened
  • 1 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 cup chopped pecans
  • 1/4 cup rolled oats

Pumpkin Filling

  • 15 ounce can pumpkin puree (not pie filling)
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2/3 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the center of the oven to ensure even baking.
  2. Prepare Crisp Topping: In a mixing bowl, combine the softened unsalted butter, all-purpose flour, brown sugar, salt, pumpkin pie spice, chopped pecans, and rolled oats. Mix thoroughly until the mixture becomes uniform and crumbly; using your hands is an effective method. Set aside this crumble topping.
  3. Mix Pumpkin Filling: In a separate mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth and fully combined.
  4. Add Heavy Cream: Pour in the heavy cream and whisk it well into the pumpkin mixture, ensuring a smooth, homogeneous custard base.
  5. Assemble the Crisp: Pour the pumpkin filling mixture into your baking pan, spreading it evenly. Then, sprinkle the prepared crumble topping evenly over the surface of the pumpkin mixture.
  6. Bake: Place the pan in the preheated oven and bake for about 45 minutes. You'll know it's done when the center is slightly puffed and no longer jiggly.
  7. Serve: Remove from oven and let it cool slightly. Serve warm, optionally topped with a scoop of vanilla ice cream for extra indulgence.

Notes

  • Use canned pumpkin puree instead of pumpkin pie filling for the best texture and flavor.
  • Make sure the butter for the topping is softened for easier mixing and a better crumb texture.
  • Check the crisp towards the end of baking to avoid overcooking the pumpkin filling.
  • This dessert pairs wonderfully with vanilla ice cream or whipped cream.
  • Can be prepared a day ahead and gently reheated before serving.

Find it online: https://simpleplatter.com/pumpkin-spice-crisp-recipe/