Pumpkin Cinnamon Crisp: The Ultimate Pumpkin Dessert Recipe
Introduction to Pumpkin Cinnamon Crisp
Pumpkin Cinnamon Crisp is a delightful dessert that combines the warm flavors of pumpkin, cinnamon, and spices with a crispy topping. Perfect for fall gatherings or cozy family dinners, this recipe is sure to please everyone at the table. With its creamy pumpkin layer and crunchy topping, it’s a comforting treat that brings the essence of autumn into your home.
A Personal Story Behind My Pumpkin Cinnamon Crisp Journey
Every fall, my family and I would gather in the kitchen, surrounded by the comforting aroma of spices and baked goods. One of our favorites was this Pumpkin Cinnamon Crisp. I remember the first time I made it; the excitement of mixing the ingredients and the joy of sharing it with loved ones made it an unforgettable experience. This dessert has since become a cherished tradition, reminding us of the warmth and love shared during the season.
What Makes This Pumpkin Cinnamon Crisp Recipe Special?
What sets this Pumpkin Cinnamon Crisp apart is its perfect balance of flavors and textures. The shortbread crust provides a buttery base that holds the rich pumpkin filling, spiced just right with ginger, cinnamon, and cloves. The crisp topping, made with oats and pecans, adds a delightful crunch, making each bite a symphony of taste. The recipe is easy to follow and yields a dessert that’s not only delicious but also visually appealing, making it a perfect centerpiece for any gathering.
The Full Pumpkin Cinnamon Crisp Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 14 tbsp unsalted butter (almost 1 cup)
- 3 tsp ground ginger
- 4 tsp cinnamon powder
- 1/2 tsp ground cloves
- 1 tsp salt
- 2 cans (15 oz each) pumpkin puree
- 5 large eggs
- 2 cans (14 oz each) sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- Shortbread Crust: In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Press this mixture into a 13×9 inch baking pan and set it aside. Tip: Make sure the butter is cold for a flaky crust!
- Pumpkin Layer: Preheat your oven to 425°F. In a small bowl, mix together the granulated sugar, ginger, cinnamon, cloves, and salt. In a large bowl, beat the pumpkin and eggs together. Add the sugar mixture and mix well. Gradually beat in the sweetened condensed milk, ensuring to scrape down the sides of the bowl. Pour the pumpkin filling over the crust and bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the pumpkin is mostly set. Tip: Keep an eye on it towards the end to prevent overbaking!
- Crisp Topping: In a medium mixing bowl, stir together the oats, brown sugar, flour, baking powder, and chopped pecans. Add the vanilla extract and one whisked egg, stirring until the mixture becomes crumbly. Increase the oven temperature to 400°F and sprinkle the crumble topping evenly over the pumpkin layer. Drizzle melted butter over the topping. Bake until the topping is golden brown and a cake tester inserted into the center comes out clean. Tip: Let it cool slightly before serving for easier slicing.
- Let the crisp cool at room temperature. Serve topped with a scoop of ice cream or homemade whipped cream for an extra indulgent treat. For a festive touch, sprinkle some cinnamon or nutmeg on top of the whipped cream before serving.
Serving Suggestions and Variations for Pumpkin Cinnamon Crisp
This Pumpkin Cinnamon Crisp is incredibly versatile. Serve it warm with a scoop of vanilla ice cream for a comforting dessert that everyone will love. Alternatively, you can top it with whipped cream and a sprinkle of cinnamon for a lighter option. For those who enjoy a nutty flavor, try adding walnuts or almonds to the topping. You can also experiment with different spices—add a dash of nutmeg or allspice for an extra kick. This dessert pairs beautifully with a cup of coffee or a warm spiced cider, making it a perfect choice for autumn gatherings.
Frequently Asked Questions About Pumpkin Cinnamon Crisp
Can I make this recipe ahead of time? Yes! You can prepare the pumpkin layer and crust a day in advance. Just bake the topping the day you plan to serve it for the best texture.
Can I freeze Pumpkin Cinnamon Crisp? Absolutely! To freeze, let it cool completely, then wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
What can I use instead of sweetened condensed milk? If you prefer a lighter option, substitute with evaporated milk and a bit of additional sugar to taste.
Is this recipe suitable for vegetarians? Yes, this Pumpkin Cinnamon Crisp is vegetarian-friendly, as it contains no meat or animal-derived ingredients other than dairy.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 50-55 minutes
- Total Time: 1 hour 15 minutes
- Calories per Serving: 380
- Servings: 12
Pumpkin Cinnamon Crisp
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 14 tbsp unsalted butter almost 1 cup
- 3 tsp ground ginger
- 4 tsp cinnamon powder
- 0.5 tsp ground cloves
- 1 tsp salt
- 2 cans (15 oz each) pumpkin puree
- 5 large eggs
- 2 cans (14 oz each) sweetened condensed milk
- 0.5 cup brown sugar
- 0.5 cup rolled oats
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.5 cup chopped pecans
Instructions
- In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Press this mixture into a 13x9 inch baking pan and set it aside.
- Preheat your oven to 425°F. In a small bowl, mix together the granulated sugar, ginger, cinnamon, cloves, and salt. In a large bowl, beat the pumpkin and eggs together. Add the sugar mixture and mix well. Gradually beat in the sweetened condensed milk, ensuring to scrape down the sides of the bowl. Pour the pumpkin filling over the crust and bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the pumpkin is mostly set.
- In a medium mixing bowl, stir together the oats, brown sugar, flour, baking powder, and chopped pecans. Add the vanilla extract and one whisked egg, stirring until the mixture becomes crumbly. Increase the oven temperature to 400°F and sprinkle the crumble topping evenly over the pumpkin layer. Drizzle melted butter over the topping. Bake until the topping is golden brown and a cake tester inserted into the center comes out clean.
- Let the crisp cool at room temperature. Serve topped with a scoop of ice cream or homemade whipped cream for an extra indulgent treat. For a festive touch, sprinkle some cinnamon or nutmeg on top of the whipped cream before serving.