Pumpkin Pie Crisp: The Ultimate Pumpkin Pie Crisp Recipe
Introduction to Pumpkin Pie Crisp
As the leaves change and the air turns crisp, nothing says autumn quite like the warm, comforting flavors of pumpkin pie. But what if you could enjoy these delightful flavors in a new, exciting way? Enter the Pumpkin Pie Crisp! This delightful dessert combines the classic taste of pumpkin pie with a crumbly, sweet streusel topping, making it an irresistible choice for your fall gatherings. It’s easy to make, and your friends and family will love it!
A Personal Story Behind My Pumpkin Pie Crisp Journey
Growing up, pumpkin pie was a staple at our family’s Thanksgiving table. I always looked forward to the moment when we would cut into that golden, spiced pie. As I grew older, I wanted to create something that paid homage to that classic dish but offered a twist. That’s when I discovered the Pumpkin Pie Crisp. It’s a recipe that has become a family favorite, and I love making it with my grandchildren, who enjoy helping with the topping!
What Makes This Pumpkin Pie Crisp Recipe Special?
This recipe stands out because it combines the traditional ingredients of pumpkin pie with a crunchy streusel topping, which adds a delightful texture contrast. The use of sweetened condensed milk gives the filling a rich and creamy consistency, while the blend of spices infuses warmth and depth of flavor. Plus, it’s simple to prepare, making it perfect for both novice and expert bakers alike!
The Full Pumpkin Pie Crisp Recipe
Ingredients
- 1 9-inch unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cold butter, cubed
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help set the crust quickly.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and cloves until well combined. This mixture should be smooth and creamy.
- Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
- In a separate bowl, combine the flour, granulated sugar, and brown sugar. Add the cold cubed butter and mix until crumbly. This will form a delicious streusel topping.
- Sprinkle the streusel mixture over the pumpkin filling in the pie crust, ensuring it covers the top generously.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes. This initial high heat creates a nice crust.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center is set. You can check this by gently shaking the pie; it should not wobble.
- Once baked, allow the pie to cool before serving. This will help the filling set properly.
Serving Suggestions and Variations for Pumpkin Pie Crisp
For an extra special treat, consider serving your Pumpkin Pie Crisp with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess pairs perfectly with the warm, spiced filling. You can also add a sprinkle of chopped nuts on top for added crunch or a drizzle of caramel sauce for a sweet finishing touch. If you want to experiment with flavors, try adding a teaspoon of vanilla extract to the filling or substituting some of the pumpkin puree with mashed sweet potatoes for a different taste.
Frequently Asked Questions About Pumpkin Pie Crisp
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree can add a fresh flavor to your crisp.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Pumpkin Pie Crisp?
Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
Is this recipe suitable for a gluten-free diet?
Yes, you can use a gluten-free pie crust and flour to make this recipe gluten-free!
Pumpkin Pie Crisp
Equipment
- Oven Preheat to required temperatures.
- Mixing bowls For mixing ingredients.
- Whisk For combining filling ingredients.
- Baking sheet To catch drips from the pie.
Ingredients
Main Ingredients
- 1 9-inch unbaked pie crust
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.25 tsp ground cloves
- 0.5 cup all-purpose flour
- 0.25 cup granulated sugar
- 0.25 cup packed brown sugar
- 0.25 cup cold butter, cubed
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help set the crust quickly.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and cloves until well combined. This mixture should be smooth and creamy.
- Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
- In a separate bowl, combine the flour, granulated sugar, and brown sugar. Add the cold cubed butter and mix until crumbly. This will form a delicious streusel topping.
- Sprinkle the streusel mixture over the pumpkin filling in the pie crust, ensuring it covers the top generously.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes. This initial high heat creates a nice crust.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center is set. You can check this by gently shaking the pie; it should not wobble.
- Once baked, allow the pie to cool before serving. This will help the filling set properly.