Description
Rustic Pumpkin Pie Crisp, a warm, spiced fall dessert with a buttery, crunchy oat topping. A comforting twist on classic pumpkin pie, perfect for any gathering.
Ingredients
Scale
- Pumpkin Filling Base:
- 1 (15 oz) can 100% pure pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup packed light or dark brown sugar
- 2 large eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- Flavor Enhancers:
- 2 tsp pumpkin pie spice (or homemade blend)
- 1/4 tsp ground cinnamon (extra for topping)
- Crunchy Oat Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
Instructions
- Prep the Pumpkin Filling:: Okay, first things first, preheat your oven to 375°F (190°C). Then, in a big mixing bowl, whisk together your pumpkin puree, heavy cream, brown sugar, eggs, and a pinch of salt. See that vibrant orange color? That’s joy, right there. Whisk it until it’s all smooth and beautifully combined. This is where the magic starts to happen, and your kitchen will begin to smell faintly of autumn. Honestly, don’t overthink this step; just get it well mixed. I always give it an extra whisk, just to be sure.
- Spice Things Up:: Now for the flavor boosters! Add your pumpkin pie spice and a little vanilla extract to the pumpkin mixture. Mix it all up again until those warm spices are perfectly distributed. You want to see that rich, consistent color throughout. I often take a little sniff at this stage; it’s just heavenly. Pour this glorious pumpkin filling into a 9×13 inch baking dish. Don’t worry if it’s not perfectly level; it’ll sort itself out in the oven. I once accidentally poured it into a dish that was too small, and let’s just say, cleanup was a bit of a challenge!
- Craft the Crunchy Oat Topping:: In a separate bowl, combine your rolled oats, all-purpose flour, a little more brown sugar, and a dash of cinnamon. Give it a good stir to mix the dry ingredients. Next, add your cold, cubed butter. This is the fun part! Use your fingers to cut the butter into the oat mixture until it resembles coarse crumbs. We’re talking pea-sized bits, maybe a little bigger. Don’t overmix; you want those distinct butter pieces for a truly rustic texture. This is where I sometimes get a bit messy, but it’s worth it for that crunch!
- Assemble Your Rustic Pumpkin Pie Crisp:: Now, sprinkle that wonderful oat topping evenly over the pumpkin filling in your baking dish. You want a generous, almost haphazard layer here. Remember, it’s rustic, so don’t fret about perfection. Just make sure there’s a good blanket of oats over most of the pumpkin. The more scattered it looks, the more charming, I think. This step is where you really start to see the crisp come to life, and I always get excited for that golden-brown crust.
- Bake to Golden Perfection:: Pop your dish into the preheated oven. Bake for about 40-50 minutes. You’re looking for the pumpkin filling to be set – not jiggly in the center – and the oat topping to be beautifully golden brown and crunchy. Keep an eye on it, especially towards the end, as ovens can be quirky. If the topping starts browning too quickly, you can loosely tent it with foil. I once forgot to check, and the edges were a bit too dark, but still tasty, honestly!
- Cool and Serve Your Rustic Pumpkin Pie Crisp:: Once it’s out of the oven, let this glorious Rustic Pumpkin Pie Crisp cool on a wire rack for at least 15-20 minutes. This cooling time is crucial; it allows the filling to firm up a bit more, making it easier to scoop. The smells filling your kitchen right now are just incredible, aren’t they? That warm, spiced aroma is pure comfort. Serve it warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream. It’s pure autumn bliss, I promise!