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Pumpkin Crisp Recipe

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★★★★★

4.9 from 104 reviews

This Pumpkin Crisp is a deliciously comforting autumn dessert featuring a creamy pumpkin filling topped with a crunchy oat, pecan, and cinnamon streusel. Baked to a golden perfection and served warm with your choice of vanilla or pumpkin ice cream, or whipped cream, it’s a perfect treat to enjoy during the fall season.

Ingredients

Scale

Topping

  • 1 cup all-purpose flour (126g)
  • 1 cup old-fashioned oats (80g)
  • ½ cup light brown sugar, packed (112g)
  • ½ cup granulated sugar (110g)
  • 1 cup chopped pecans or walnuts (100g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, melted (6oz or ¾ cup)
  • 2 teaspoons vanilla extract

Pumpkin Filling

  • 8 ounces block cream cheese, room temperature
  • 30 oz canned pumpkin puree (not pie filling)
  • ¾ cup granulated sugar (170g)
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs, at room temperature
  • 1 egg yolk
  • 1 cup half-and-half (8oz)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice

To Serve

  • Vanilla ice cream
  • Pumpkin ice cream
  • Whipped cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly spray, grease, or butter a 13 by 9-inch baking pan and set it aside to prepare the ingredients.
  2. Make the Topping: In a medium bowl, combine the all-purpose flour, old-fashioned oats, light brown sugar, granulated sugar, chopped pecans or walnuts, ground cinnamon, and salt. In a small bowl or measuring cup, mix the melted butter and vanilla extract, then pour over the dry oat mixture. Stir thoroughly until all the flour is moistened and the topping mixture is combined. Place the topping mixture in the refrigerator while you prepare the pumpkin filling.
  3. Prepare Pumpkin Mixture: In a large mixing bowl, beat the cream cheese until fluffy and smooth. Add the canned pumpkin puree and blend until combined evenly. Next, add the granulated sugar, salt, and melted butter to the mixture. Beat on medium speed until all ingredients are blended. Add the eggs, egg yolk, half-and-half, vanilla extract, and pumpkin spice, mixing on low speed until combined well. Make sure to scrape down the sides and bottom of the bowl as needed to incorporate all ingredients smoothly.
  4. Assemble the Crisp: Pour the prepared pumpkin filling into the greased baking pan. Evenly crumble the chilled topping mixture over the filling, leaving some larger clumps for texture. Be careful not to overload the center portion with topping to prevent it from sinking under the weight during baking.
  5. Bake the Crisp: Place the baking pan in the oven and bake at 350°F for 55 to 60 minutes. The dessert is ready when the filling is set but still jiggles slightly in the center when you gently shake the pan, and the topping has turned a golden brown color.
  6. Cool and Serve: Allow the pumpkin crisp to cool for 15 to 30 minutes before serving. Serve warm topped with vanilla ice cream, pumpkin ice cream, or whipped cream as desired for an extra indulgent treat.

Notes

  • Ensure the eggs and cream cheese are at room temperature before mixing to achieve a smooth filling.
  • Using canned pumpkin puree (not pumpkin pie filling) is essential for the right texture and flavor.
  • You can substitute the nuts with your preferred choice or omit them for a nut-free version.
  • For a crispier topping, you can bake the topping separately for a few minutes and then add it to the filling before finishing baking.
  • Store any leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, autumn recipe, baked pumpkin, pumpkin crisp with pecans

Find it online: https://nataliereeve.com/pumpkin-crisp-recipe-2/