The Best Pumpkin Crisp Recipe
This Best Pumpkin Crisp recipe is a delicious fall dessert featuring a creamy pumpkin filling topped with a spiced oat and pecan crumble. Perfectly balanced with warm pumpkin pie spices and maple syrup, baked to golden perfection and served with whipped cream or ice cream, making it an irresistible seasonal treat for gatherings and cozy nights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 8 oz cream cheese (room temperature)
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ⅔ cup pure maple syrup
- 3 large eggs
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Crumble Topping
- ¾ cup rolled oats
- ¾ cup whole wheat pastry flour (or all-purpose flour)
- ¾ cup brown sugar (packed)
- ½ cup chopped pecans
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
- 6 tbsp unsalted butter (melted)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a large deep dish pie pan thoroughly to ensure the crisp does not stick.
- Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese for 1-2 minutes until smooth and creamy.
- Combine Pumpkin and Sweetener: Switch to the whisk attachment and add the canned pumpkin puree and pure maple syrup. Whisk the mixture for 2-3 minutes, pausing occasionally to scrape down the sides, until the mixture is smooth and free of cream cheese lumps.
- Add Eggs and Flavorings: Add the eggs, 1 tablespoon of pumpkin pie spice, and vanilla extract to the bowl. Whisk until everything is well combined and the filling is uniform in texture. Set the filling mixture aside.
- Prepare the Crumble Topping: In a separate mixing bowl, combine the rolled oats, whole wheat pastry flour, brown sugar, chopped pecans, 1 ½ teaspoons pumpkin pie spice, and salt. Pour in the melted butter and stir until the mixture forms a crumbly, evenly coated topping. Set this aside.
- Assemble and Bake: Pour the pumpkin filling into the greased pie dish and evenly sprinkle the crumble topping over it. Bake in the preheated oven for 30-35 minutes, or until the topping turns a lovely golden brown.
- Cool and Serve: Once baked, allow the pumpkin crisp to cool at room temperature for about 30 minutes. Serve warm or at room temperature with whipped cream and/or ice cream for a delightful dessert experience.
Notes
- For best texture, ensure the cream cheese is at room temperature before mixing.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Chilling the crisp after baking is optional but can help it set better.
- Whole wheat pastry flour can be substituted with all-purpose flour if preferred.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
Find it online: https://bitezly.com/the-best-pumpkin-crisp-recipe/
