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A Cinnamon Pumpkin Crisp is a fantastic fall dessert that combines the warm, spiced flavors of pumpkin pie with the easy, crunchy topping of a fruit crisp. It’s often seen as a simpler, less fussy alternative to pumpkin pie.
Here is a detailed recipe and guide to making this delicious dessert.
Cinnamon Pumpkin Crisp
This recipe features a smooth, spiced pumpkin base topped with a buttery, oat-and-brown-sugar crisp topping. It’s perfect served warm with a scoop of vanilla ice cream.
Ingredients
For the Pumpkin Filling:
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1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
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½ cup (100g) granulated sugar
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¼ cup (55g) packed light brown sugar
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2 large eggs
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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⅛ tsp ground cloves
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½ tsp salt
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1 tsp vanilla extract
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⅔ cup (160ml) evaporated milk or heavy cream
For the Crisp Topping:
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¾ cup (95g) all-purpose flour
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¾ cup (65g) old-fashioned rolled oats
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⅔ cup (145g) packed light brown sugar
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1 tsp ground cinnamon
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Pinch of salt
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½ cup (113g or 1 stick) unsalted butter, melted
For Serving:
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Vanilla ice cream or whipped cream
Instructions
1. Prepare the Filling:
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Preheat your oven to 375°F (190°C). Grease an 8×8 inch or 9×9 inch baking dish (or a similar-sized pie dish).
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In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, spices (cinnamon, ginger, nutmeg, cloves), salt, and vanilla extract until smooth and well combined.
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Gradually whisk in the evaporated milk (or heavy cream) until the mixture is uniform. Pour the filling into the prepared baking dish.
2. Make the Topping:
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In a separate medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
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Pour the melted butter over the dry ingredients. Use a fork to mix everything together until it forms clumps and all the dry ingredients are moistened.
3. Assemble and Bake:
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Sprinkle the crisp topping evenly over the pumpkin filling, covering it completely.
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Place the baking dish on a sheet pan (to catch any potential drips) and bake for 35-45 minutes, or until the filling is set (it should jiggle just slightly in the center when shaken) and the topping is golden brown and crisp.
4. Cool and Serve:
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Remove the crisp from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set further.
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Serve warm, topped with a generous scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success & Variations
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Spice to Taste: Feel free to adjust the spices to your liking. You can also use 2 teaspoons of pre-mixed “pumpkin pie spice” instead of the individual spices listed.
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Texture of Topping: For a chunkier, more crumbly topping, you can use cold butter cut into small cubes instead of melted butter. Use a pastry cutter or your fingers to work the cold butter into the dry ingredients until pea-sized clumps form.
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Add Nuts: For extra crunch, add ½ cup of chopped pecans or walnuts to the crisp topping mixture.
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Don’t Overbake: The key is to take it out when the center still has a slight jiggle. It will continue to set as it cools. Overbaking can cause the filling to crack.
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Make it Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats.
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Double the Recipe: This recipe can easily be doubled and baked in a 9×13 inch baking dish. You may need to add 5-10 minutes to the baking time.
Enjoy your warm, comforting, and incredibly easy Cinnamon Pumpkin Crisp! It’s the ultimate taste of autumn.
