Irresistible Pumpkin Crisp Recipe for Cozy Autumn Nights

There’s something magical about a warm Pumpkin Crisp that instantly wraps you in cozy vibes, like your favorite blanket on a chilly autumn evening. Imagine a luscious layer of spiced pumpkin goodness nestled beneath a crumbly, buttery topping that transforms into golden perfection. The sweet aroma wafts through the air, promising a flavor explosion that dances across your palate and leaves you craving just one more bite. For more inspiration, check out this Pumpkin Cheesecake Trifle recipe.

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Now, let me take you back to a family gathering where I first discovered this delightful dish. My aunt, known for her culinary wizardry, surprised us all with her secret Pumpkin Crisp recipe. As my cousins and I dove into that dessert, we experienced pure joy—laughter erupted as we debated over who could claim the last piece. strawberry crunch cookies delicious pumpkin snickerdoodle cookies That’s the beauty of this dish; it brings people together, making every occasion feel like a special celebration.

My friends couldn’t stop raving about how they felt like they were wrapped in a warm hug after tasting it, and honestly, who wouldn’t want that?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pumpkin puree—not pumpkin pie filling—for authentic flavor.

• Granulated Sugar: Regular sugar works wonders here, bringing out the sweetness of the pumpkin.

• Brown Sugar: Use light brown sugar for added richness and depth in flavor.

• Ground Cinnamon: A key spice that enhances the warmth and comfort of this dish.

• Ground Nutmeg: Just a pinch of nutmeg takes the flavors to another level of cozy.

• All-Purpose Flour: Essential for creating that lovely crisp topping.

• Old-Fashioned Oats: These add texture and heartiness to the topping—don’t skip them!

• Butter: Use unsalted butter for control over seasoning; it’s crucial for creating that perfect crisp.

• Pecans (optional): Chopped pecans add crunch and flavor; feel free to leave them out if you’re not a fan.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). savory oven roasted cauliflower This ensures your Pumpkin Crisp bakes evenly from the get-go.

Mix the Pumpkin Filling: In a large bowl, whisk together canned pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, and salt until smooth. The mixture should smell heavenly!

Create the Topping Mixture: In another bowl, combine flour, oats, brown sugar, and butter. Use your hands or a pastry cutter to mix until crumbly; it should resemble wet sand with some lumps.

Combine Layers in Baking Dish: Spread the pumpkin mixture evenly in a greased baking dish. Then sprinkle the oat mixture generously on top—no need to be neat; rustic is charming!

Bake Until Golden Brown: Place in the oven and bake for 40-45 minutes until bubbly around the edges and golden brown on top. You’ll know it’s done when it smells like fall in your kitchen!

Cool Before Serving!: Let your Pumpkin Crisp cool slightly before serving—this helps set those delightful layers. Serve warm with whipped cream or vanilla ice cream if you’re feeling indulgent.

And there you have it—a delightful dessert that will impress everyone at your next gathering! Enjoy every bite of this comforting treat while reminiscing about those special moments that make life so sweet.

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix the pumpkin filling while the crisp topping comes together, ensuring everything is ready for a seamless bake.

Add Your Touch

Feel free to swap out the nuts in the topping for oats or granola. You can also experiment with spices like nutmeg or allspice for extra flavor.

Storing & Reheating

Store leftover Pumpkin Crisp in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warm and crispy.

Sometimes I think my friends come over just to taste this Pumpkin Crisp; they rave about it every time! The laughter and compliments remind me why I love sharing food. unique carrot pineapple cake

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s cooked and pureed smoothly for best results.

Is Pumpkin Crisp gluten-free?

With gluten-free oats and flour, you can easily make this recipe gluten-free.

How do I know when it’s done baking?

It’s done when the topping is golden brown and the filling is set around the edges.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Warm and Cozy Pumpkin Crisp

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• Author: deleciouscorner
• Total Time: 1 hour
• Yield: Serves 8

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Description

Indulge in the comforting flavors of this delightful Pumpkin Crisp, a perfect autumn dessert that combines spiced pumpkin filling with a buttery, crunchy topping. This easy-to-make dish is sure to evoke nostalgia and warmth, making it an ideal treat for family gatherings or cozy evenings at home.

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Ingredients

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• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1 cup old-fashioned oats
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans (optional)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, and salt until smooth.
3. In another bowl, mix flour, oats, and melted butter until crumbly.
4. Spread the pumpkin mixture in a greased baking dish and sprinkle the topping evenly over it.
5. Bake for 40-45 minutes until the top is golden brown and bubbly around the edges.
6. Allow to cool slightly before serving warm with whipped cream or ice cream.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 290
• Sugar: 24g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg