Description
Pumpkin pie crisp elevates autumn’s classic dessert with a golden, crumbly streusel topping that perfectly complements the silky pumpkin filling. Rich layers of warm spices and buttery notes create a memorable seasonal treat you’ll crave long after the last delightful bite.
Ingredients
Scale
Main Ingredients:
Pumpkin and Dairy
- 1 can (15 ounces / 425 grams) pumpkin puree
- 1 can (12 ounces / 340 grams) evaporated milk
- 2 large eggs
- ½ cup unsalted butter, cold and cut into small pieces
- ½ cup unsalted butter, melted
Sugars and Sweeteners
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup brown sugar
Dry Ingredients and Spices
- 2 ½ cups all-purpose flour
- ½ cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1–2 tablespoons cold water (as needed)
Instructions
- Craft a flaky pie dough by combining all-purpose flour, granulated sugar, and salt in a spacious mixing bowl, ensuring thorough blending of dry ingredients.
- Incorporate cold, cubed butter into the flour mixture, using a pastry cutter or fingertips to create a texture resembling coarse breadcrumbs, with small butter pieces dispersed evenly.
- Gradually introduce ice-cold water, one tablespoon (15 milliliters) at a time, gently mixing until the dough just begins to adhere and form a cohesive mass.
- Shape the dough into a compact disk, encase it in plastic wrap, and refrigerate for half an hour to allow the gluten to relax and butter to solidify.
- Preheat the oven to 350°F (175°C), positioning a rack in the middle for even heat distribution.
- On a lightly floured surface, roll out the chilled dough to fit a 9×13-inch (23×33 centimeters) baking dish, carefully transferring the dough and pressing it into the bottom and sides.
- Using a fork, puncture the crust multiple times to prevent air bubbles, then pre-bake for 10-12 minutes until it achieves a pale golden hue.
- Meanwhile, create the luscious pumpkin filling by whisking together pumpkin puree, granulated sugar, brown sugar, ground cinnamon, nutmeg, cloves, and ginger in a large mixing bowl.
- Incorporate whole eggs and evaporated milk into the spiced pumpkin mixture, beating until silky smooth and fully integrated.
- Pour the vibrant pumpkin filling over the pre-baked crust, ensuring an even distribution.
- Prepare the crisp topping by combining all-purpose flour, rolled oats, brown sugar, and ground cinnamon in a separate bowl.
- Drizzle melted butter over the dry ingredients, using a fork or your fingers to create a crumbly, textured topping.
- Generously sprinkle the crisp topping across the pumpkin filling, covering the surface completely.
- Bake in the preheated oven for 40-45 minutes, or until the topping turns a rich golden brown and the pumpkin filling sets with a slight wobble.
- Remove from the oven and allow the Pumpkin Pie Crisp to cool for 15-20 minutes, enabling the filling to stabilize.
- Serve warm, optionally adorned with a dollop of whipped cream or a scoop of creamy vanilla ice cream for an indulgent finish.
Notes
- Chilling the dough helps prevent shrinkage and creates a flakier, more tender crust during baking.
- Pricking the crust with a fork prevents air bubbles and ensures an even, crisp base for the creamy pumpkin filling.
- Use room temperature eggs for a smoother, more consistent pumpkin mixture that blends perfectly.
- Opt for freshly ground spices to enhance the warm, aromatic flavors of this seasonal dessert.
- Allow the pie crisp to cool slightly before serving to help the filling set and develop a richer texture.
- Serve with a dollop of whipped cream or vanilla ice cream to complement the spicy, sweet pumpkin layers.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg