Pumpkin Crisp Pie Dessert is more than just a sweet treat; it is a warm embrace, a comforting hug in dessert form. For me, the aroma of a Pumpkin Crisp Pie Dessert baking immediately transports me back to my grandmother’s kitchen on crisp autumn afternoons. Her hands, dusted with flour, would expertly blend spices and pumpkin, a magic I’ve strived to recreate ever since. This delightful dish combines the velvety smoothness of classic pumpkin pie with the irresistible crumbly texture of an oat crisp topping, creating a truly unforgettable experience. Get ready to fall in love with your new favorite fall dessert.
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Why You Will Love This Pumpkin Crisp Pie Dessert Recipe
This particular Pumpkin Crisp Pie Dessert recipe holds a special place in my heart, and I am certain it will quickly become a cherished part of your culinary repertoire. What makes it so exceptional? Firstly, it offers unparalleled comfort. Imagine the rich, spiced pumpkin filling mingling with the buttery, sweet oat crisp a symphony of textures and flavors in every bite. Secondly, it is surprisingly easy to make, a perfect balance for busy home cooks who still want to impress. You get all the decadent flavor of a homemade pumpkin pie crisp recipe without hours of strenuous effort. It is the ideal dessert for family gatherings, holiday feasts, or simply a cozy evening at home. Its unique combination of crisp and creamy is utterly irresistible.
Ingredients Needed for This Pumpkin Crisp Pie Dessert Recipe
Gathering your ingredients for this delightful Pumpkin Crisp Pie Dessert is the first step towards a truly memorable dessert. Quality ingredients make all the difference!
For the Pie Crust:
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cut into small cubes
- 4 6 tablespoons ice water
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
For the Crisp Topping:
- ½ cup all purpose flour
- ½ cup old fashioned rolled oats
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
How to Make This Pumpkin Crisp Pie Dessert Recipe
Creating this luscious Pumpkin Crisp Pie Dessert is a joy. Follow these steps carefully for the best results.
- 1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 2. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a 12 inch circle. Carefully transfer it to a 9 inch pie plate. Trim and crimp the edges as desired. Blind bake the crust for 10 minutes. Remove from oven.
- 3. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
- 4. Pour the pumpkin filling into the partially baked pie crust.
- 5. Prepare the Crisp Topping: In a medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until moist crumbs form.
- 6. Evenly sprinkle the crisp topping over the pumpkin filling in the pie plate.
- 7. Place the pie on a baking sheet to catch any potential drips. Bake for 50 to 60 minutes, or until the center of the pie is mostly set (a slight jiggle is okay) and the crisp topping is golden brown.
- 8. If the topping starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- 9. Remove the pie from the oven and let it cool completely on a wire rack before serving, ideally for at least 3 4 hours to allow the filling to fully set.
How to Serve This Pumpkin Crisp Pie Dessert Recipe
This Pumpkin Crisp Pie Dessert is an absolute showstopper, and serving it well elevates the experience. Once completely cooled and set, slice into generous wedges. For an extra touch of indulgence, serve each slice with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce. A light dusting of ground cinnamon or nutmeg over the whipped cream adds a beautiful finish. This dessert pairs wonderfully with a hot cup of coffee, a fragrant chai tea, or even a glass of sparkling cider, making it perfect for any autumnal gathering or holiday meal.
How to Store This Pumpkin Crisp Pie Dessert Recipe
Proper storage ensures your Pumpkin Crisp Pie Dessert remains delicious for longer. Once cooled, cover the pie loosely with plastic wrap or aluminum foil. It should be stored in the refrigerator for up to 3 4 days. While you can freeze individual slices, the crisp topping might lose some of its texture when thawed. To freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 1 month. To reheat, thaw frozen slices in the refrigerator overnight, then warm gently in a preheated oven at 300°F (150°C) for about 10 15 minutes, or until just warmed through.
Tips to Make This Pumpkin Crisp Pie Dessert Recipe
Achieving the perfect Pumpkin Crisp Pie Dessert is easy with a few expert tips. For the pie crust, ensure your butter is very cold to achieve a flaky texture; avoid overworking the dough. When making the pumpkin pie crisp recipe filling, use pure pumpkin puree, not pumpkin pie filling, which already contains spices and sweeteners. For a bolder spice flavor, you can slightly increase the amounts of cinnamon, ginger, and nutmeg. If you prefer a nuttier crisp, add a handful of chopped pecans or walnuts to the oat topping mixture. Always allow the pie to cool completely; this is crucial for the filling to set properly and for clean slices.
Helpful Notes for This Pumpkin Crisp Pie Dessert Recipe
A few extra details can enhance your experience with this Pumpkin Crisp Pie Dessert. For the best flavor, use high quality pumpkin pie spice or measure out individual spices as listed. If you are short on time, a store bought refrigerated pie crust can be a convenient substitute for the homemade version, just follow the package directions for blind baking. Ensure your pie plate is 9 inches; anything smaller might overflow. This recipe is naturally sweet from the condensed milk and brown sugar, so avoid adding extra granulated sugar to the filling unless you prefer a much sweeter dessert.
Variation of This Pumpkin Crisp Pie Dessert Recipe
Feel free to get creative with your Pumpkin Crisp Pie Dessert. For a different twist, consider adding a layer of thinly sliced apples or pears on the bottom of the pie crust before adding the pumpkin filling. This adds an extra fruit dimension and delightful texture. You could also infuse the filling with a tablespoon of bourbon or rum for an adult friendly version. For a more autumnal crisp, mix in some dried cranberries or finely chopped candied ginger into the oat topping. A sprinkle of streusel style crumb topping instead of the oat crisp would also be a delicious modification.
FAQs About This Pumpkin Crisp Pie Dessert Recipe
Q: Can I use fresh pumpkin instead of canned pumpkin puree for this Pumpkin Crisp Pie Dessert?
A: Yes, you can. You will need to roast and puree about 2 pounds of fresh sugar pumpkin to yield enough puree for the recipe. Ensure it is very well drained to avoid a watery filling.
Q: My crisp topping browned too quickly. What can I do next time?
A: If the crisp topping starts browning too fast, loosely tent the pie with aluminum foil about halfway through the baking time. This protects the topping while the filling continues to cook.
Q: Can I make this Pumpkin Crisp Pie Dessert ahead of time for a holiday meal?
A: Absolutely! This pie is an excellent make ahead dessert. Bake it a day or two in advance, cool completely, cover, and refrigerate. It tastes wonderful chilled and will have ample time to set.
Conclusion
I truly hope this Pumpkin Crisp Pie Dessert brings as much joy and comfort to your table as it does to mine. The blend of creamy pumpkin and crunchy oat topping is simply irresistible, making it the perfect autumn indulgence. Give this delightful pumpkin pie crisp recipe a try and create your own cherished memories. Please share your experiences and any creative twists you try in the comments below; I always love hearing from you!