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To make this easy pumpkin pie crisp, gather these ingredients: - 2 cups pumpkin puree - 1 cup brown sugar - 1 teaspoon vanilla extract - 2 teaspoons pumpkin pie spice - 1/4 teaspoon salt - 1 cup oats - 1 cup all-purpose flour - 1/2 cup softened butter You can make this dish even better with these optional ingredients: - 1/2 cup chopped pecans - Whipped cream for serving - Vanilla ice cream for serving If you need to swap ingredients, here are some ideas: - Use maple syrup instead of brown sugar for a different sweetness. - Substitute coconut oil for butter for a dairy-free option. - Try almond flour instead of all-purpose flour for a nutty taste. These swaps keep the dish tasty while fitting your needs. Enjoy the process! Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt. Stir well until the mixture is smooth. This filling brings warm flavors and a sweet taste that makes fall special. Once mixed, spread this pumpkin filling evenly in a greased 9x9-inch baking dish. Now, let's make the crumble topping. In another bowl, add the oats, all-purpose flour, softened butter, and chopped pecans if you want some crunch. Use your hands or a pastry cutter to mix until it looks like small pebbles. This topping adds texture and a nice contrast to the smooth pumpkin filling. Once ready, sprinkle the oat mixture evenly over the pumpkin layer in the baking dish. Place the baking dish in the preheated oven. Bake for 30 to 35 minutes. You want the topping to turn golden brown and for the filling to bubble slightly. Once done, take it out and let it cool for about 10 minutes. This cooling time helps set the layers. Serve it warm with whipped cream or vanilla ice cream for a treat everyone will love! To get the best texture for your pumpkin pie crisp, aim for a balance. The pumpkin layer should be smooth but not runny. Mix the pumpkin puree well with brown sugar, vanilla, pumpkin pie spice, and salt. This blend makes a creamy base. For the topping, combine oats, flour, and butter until you see small pebbles. This will give your crisp a nice crunch. Bake until golden brown on top. This step ensures a crispy finish. Serve your pumpkin pie crisp warm. It tastes best right out of the oven. Top it with whipped cream or a scoop of vanilla ice cream to elevate the flavor. The cool cream pairs well with the warm filling. You can also sprinkle some chopped pecans on top for extra crunch. This adds a nice touch and looks great on the plate. Serve it in small bowls for a cozy feel. One common mistake is overmixing the pumpkin filling. Mixing too much can make it too air-filled. This may lead to a texture that is not as creamy. Also, don’t skip the cooling time after baking. Letting it cool for about 10 minutes helps set the layers. Avoid using too much butter in the topping. It can make it greasy instead of crumbly. Lastly, keep an eye on the baking time. Ovens vary, so check for that golden color to know it's done. {{image_2}} You can change up the nuts in your crisp. I love using chopped walnuts or almonds. They add a nice crunch. You can also add fruits like cranberries or apples. These fruits give a sweet-tart taste. Just mix them into your crumble topping. This little change makes a big difference. If you need a gluten-free option, it’s easy! Swap out the all-purpose flour for almond flour or a gluten-free blend. Oats are often gluten-free too, but check the label. Make sure they are certified gluten-free. This way, you can enjoy your pumpkin pie crisp without worries. You can add other flavors to match the season. Try adding a pinch of nutmeg or ginger for extra spice. Maple syrup can replace some brown sugar for a rich taste. For a twist, mix in some orange zest. This will brighten up your dessert. These small tweaks bring new life to this classic dish. To keep your pumpkin pie crisp fresh, store it in an airtight container. Place it in the fridge. It stays good for about four days. If you want, you can cover it tightly with plastic wrap instead. This helps avoid drying out. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Put the pumpkin pie crisp in a baking dish. Cover it with foil to keep it moist. Heat for about 15 minutes. You want the top to be warm and a bit crisp again. You can also use the microwave for a quick option. Heat in 30-second bursts. Check often to avoid overcooking. You can freeze pumpkin pie crisp for later. Let it cool completely first. Then, cut it into squares. Wrap each square tightly in plastic wrap. Put the wrapped pieces in a freezer-safe bag. They can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as above for tasty results. I love serving pumpkin pie crisp warm. It tastes great with whipped cream or vanilla ice cream. The cold cream contrasts nicely with the warm pie. You can also sprinkle some chopped pecans on top. They add a nice crunch. Yes, you can make pumpkin pie crisp ahead of time. Prepare the dish and store it in the fridge. You can bake it when you are ready to serve. Just remember to bake it for a few extra minutes if it's cold. This recipe is not vegan because it uses butter. However, you can swap the butter for a plant-based option. Use vegan butter or coconut oil instead. This way, everyone can enjoy this tasty dessert! In this blog post, we explored the essential and optional ingredients for pumpkin pie crisp. I shared step-by-step instructions and tips for achieving the best texture. We also discussed variations, storage methods, and answered common questions. Pumpkin pie crisp is a fun dessert you can make your own. Use the suggestions to create a dish that suits your taste. Enjoy every bite, and don’t hesitate to experiment! Happy baking!

Easy Pumpkin Pie Crisp

Dive into fall flavors with this cozy pumpkin pie crisp recipe! With just a few simple ingredients like pumpkin puree, brown sugar, and oats, you can create a delicious dessert that's perfect for gatherings or a cozy night in. This easy-to-follow recipe will guide you through making a warm, sweet treat topped with whipped cream or ice cream. Click through and explore this delightful cozy pumpkin pie crisp that will impress everyone!
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Ingredients
  

2 cups pumpkin puree

1 cup brown sugar

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 cup oats

1 cup all-purpose flour

1/2 cup softened butter

1/2 cup chopped pecans (optional)

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium mixing bowl, combine the pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.

      Spread the pumpkin mixture evenly into the bottom of a greased 9x9-inch baking dish.

        In another bowl, mix the oats, flour, softened butter, and chopped pecans (if using) until crumbly. You can use your hands or a pastry cutter to combine until the mixture resembles small pebbles.

          Sprinkle the oat mixture evenly over the pumpkin layer in the baking dish.

            Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbling slightly.

              Remove from the oven and let cool for about 10 minutes.

                Serve warm, topped with whipped cream or a scoop of vanilla ice cream if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8