Pumpkin Pie Crisp: Rustic Streusel Topping (Print Version)

Enjoy a homestyle Pumpkin Pie Crisp, blending creamy pumpkin with a buttery streusel. A simple dessert for any fall gathering or cozy evening.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Creamy Pumpkin Filling

01 - 1 (15-ounce) can pumpkin puree (not pie filling!)
02 - 1/2 cup light brown sugar, packed
03 - 2 large eggs
04 - 1/2 cup heavy cream
05 - 1 teaspoon vanilla extract

→ Warming Spices

06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - Pinch of ground cloves
10 - 1/4 teaspoon salt

→ Buttery Streusel Topping

11 - 1 cup all-purpose flour
12 - 1/2 cup rolled oats (not instant)
13 - 1/2 cup light brown sugar, packed
14 - 1/2 cup (1 stick) cold unsalted butter, diced

→ Optional Add-ins

15 - 1/2 cup chopped pecans or walnuts (for streusel)
16 - Tiny pinch of black pepper (in filling)

# Instructions:

01 - Grab a large mixing bowl, hon, and toss in your canned pumpkin puree, brown sugar, ground cinnamon, ginger, nutmeg, cloves, and that essential pinch of salt. Whisk it all together until it’s beautifully smooth and the sugar has dissolved. I always take a moment here to just breathe in that incredible aroma—it’s like a warm autumn hug, seriously! Make sure there are no lumps, we're aiming for a silky-smooth canvas for our Pumpkin Pie Crisp.
02 - Now, crack those large eggs into the pumpkin mixture and give them a good whisk to incorporate them fully. Then, pour in your heavy cream and vanilla extract. Stir gently until everything is just combined. Be careful not to overmix; we want a lovely, creamy texture, not something airy. I once got distracted and whisked too vigorously, and the filling lost some of its density, oops! It still tasted good, but it wasn't quite as rich.
03 - Take a 9x13 inch baking dish and pour your gorgeous pumpkin filling evenly into it. Just spread it out with a spatula so it forms a nice, level base. You don't need to grease the dish, since the filling itself isn't prone to sticking, and we're topping it with streusel. I always make sure the filling is spread right to the edges, no empty corners here! This ensures every scoop of your Pumpkin Pie Crisp gets a good amount of that creamy goodness.
04 - In a separate bowl, combine the all-purpose flour, rolled oats, and the remaining brown sugar. Now for the butter: dice your cold unsalted butter into small pieces and add them to the dry ingredients. Use your fingertips, a pastry blender, or even two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This is where the magic happens for that crisp texture! If your butter isn't cold enough, it just melts into a greasy mess, and we don't want that for our Pumpkin Pie Crisp.
05 - Once your streusel is perfectly crumbly, sprinkle it generously and evenly over the pumpkin filling in the baking dish. Don't be shy! I always try to get a good, thick layer because that crunchy topping is honestly my favorite part. Pop the dish into your preheated oven at 375°F (190°C) and bake for about 40-50 minutes, or until the streusel is golden brown and the pumpkin filling is set. You'll know it's ready when your kitchen smells absolutely divine!
06 - This is the hardest part, I swear! Once your Pumpkin Pie Crisp is out of the oven, let it cool on a wire rack for at least 15-20 minutes before serving. This cooling time is crucial; it allows the filling to fully set, preventing a runny mess when you scoop it. I've been impatient more times than I can count, and while still delicious, it wasn't as neat. The aroma as it cools is just heavenly, a testament to a job well done!

# Notes:

01 - Always use cold butter for the streusel; it makes all the difference for a truly crumbly topping.
02 - Double-check your canned pumpkin! Ensure it's 100% pumpkin puree, not pie filling, or your flavors will be off.
03 - Let the crisp cool for at least 15 minutes before serving to let the filling set properly.
04 - Serve warm with a scoop of vanilla bean ice cream for an extra special treat.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowls
03 - whisk
04 - measuring cups and spoons
05 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g

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