pumpkin pie crisp

How to Make Pumpkin Pie Crisp

This Pumpkin Pie Crisp is another great dessert with a smooth and creamy spiced pumpkin filling topped with sweet buttery crumble. All you need is a spoon.

pumpkin pie crisp

Although Halloween and Thanksgiving have now gone, there is nothing wrong with indulging in pumpkin everything all winter.

This Pumpkin pie crisp is smooth and light and makes the perfect dessert for those who don’t want the extra pastry. I baked these in shallow individual dishes, however these can be baked in a pie dish for a deeper pan of filling.

This is No Basic Pumpkin Filling

When people think of pumpkin pie they think of basic pumpkin spice flavors. Fresh Ginger, Nutmeg, Cinnamon, Lemon zest are just some of the components to heighten the flavors of the pumpkin making this dish a whole level up.

Pumpkin Pie Crisp

Sweet Potato Lovers are welcome

We all know the long debate with Pumpkin vs Sweet potato. Mix this up by combining sweet potato or if your not a pumpkin lover at all sub this completely for sweet potato.

Recommendations

If pumpkin and sweet potato dishes are your thing, here are a few other recipes you make like:

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

Making Pumpkin pie crisp

AuthorsefordCategory, , , DifficultyBeginner

Pumpkin Pie Crisp is another great way to eat pumpkin with a smooth and creamy pumpkin spiced filling topped with sweet buttery crisp. All you need is a spoon.

pumpkin pie crisp

 

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

For the Pumpkin Filling
 2 eggs
 ½ cup Packed Brown Sugar
  cup Granulated Sugar
 ½ tsp Salt
 1 tsp Cinnamon
 1 tsp Ground Mixed Spice
 ¼ tsp Ground Nutmeg
 ½ tsp Lemon Zest (or more to taste)
 1 tsp Fresh Ginger finely chopped
 2 cups Pumpkin Puree
 1 ½ cups Evaporated Milk or Heavy Cream
For the Crumble Topping
 2 cups All Purpose Flour
 1 cup Granulated Sugar
 2 tsp Cinnamon
 ½ tsp Salt
 3 tbsp Butter

1

Combine eggs, both sugars, salt and spices. Whisk until smooth then incorporate the pumpkin puree, lemon zest and fresh ginger and heavy cream.

Next, In a separate bowl, combine the Flour, salt, sugar, cinnamon and butter until crumbles form.

When the mixture is smooth, pour into desired baking dish and sprinkle the crumble along the top.

Finally, Bake

2

Preheat the oven to 300F/150C.

Bake for 30 - 45 minutes depending on your oven. Check to see if the filing has cooked by ensuring a tooth pic comes out clean.

Finally, remove from oven and let cool before serving. This recipe is equivalent to 2 medium sized pies.

Ingredients

For the Pumpkin Filling
 2 eggs
 ½ cup Packed Brown Sugar
  cup Granulated Sugar
 ½ tsp Salt
 1 tsp Cinnamon
 1 tsp Ground Mixed Spice
 ¼ tsp Ground Nutmeg
 ½ tsp Lemon Zest (or more to taste)
 1 tsp Fresh Ginger finely chopped
 2 cups Pumpkin Puree
 1 ½ cups Evaporated Milk or Heavy Cream
For the Crumble Topping
 2 cups All Purpose Flour
 1 cup Granulated Sugar
 2 tsp Cinnamon
 ½ tsp Salt
 3 tbsp Butter

Directions

1

Combine eggs, both sugars, salt and spices. Whisk until smooth then incorporate the pumpkin puree, lemon zest and fresh ginger and heavy cream.

Next, In a separate bowl, combine the Flour, salt, sugar, cinnamon and butter until crumbles form.

When the mixture is smooth, pour into desired baking dish and sprinkle the crumble along the top.

Finally, Bake

2

Preheat the oven to 300F/150C.

Bake for 30 - 45 minutes depending on your oven. Check to see if the filing has cooked by ensuring a tooth pic comes out clean.

Finally, remove from oven and let cool before serving. This recipe is equivalent to 2 medium sized pies.

Pumpkin Pie Crisp

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