The Best Pumpkin Crisp

 

I was looking for a delicious dessert to make for this weekend's Thanksgiving celebrations here in Canada. Not everyone in my family is fond of Pumpkin Pie, so I was looking for something a bit different than that.

Pumpkin Pie is certainly quite traditional when it comes to the holidays, and nothing says Autumn better than pumpkin.  I stumbled onto this tasty looking recipe on the Delish site and decided to give it a go and see if it might be a possibility!

 

Not only did it look delicious, but it also looked like it was very quick and easy to make as well.  I don't know about you, but, when it comes to holiday meals the more dishes that I can make that are quick and easy the better!

This dessert ended up being so delicious I don't think even the most ardent of pumpkin pie lovers will be missing the pumpkin pie!  This is one very tasty pumpkin dessert recipe!

 

What you have here is a rich and tasty pumpkin custard base, flavored with the warm baking spices and vanilla, topped with a buttery, nutty, crisp and sweet crumble topping.  What could be better than that!

Not much I don't think.  It went together very quickly and ended up being delicious. I baked only half the recipe for this trial, so that means this version today is perfect for the smaller family, but I plan on making the full recipe for the actual holiday dinner.

 

WHAT YOU NEED TO MAKE PUMPKIN CRISP

A bit of this and a bit of that.  I keep canned pumpkin in my larder all the time so that I can whip up tasty things like this!

For the pumpkin custard:

• 1 large free range egg, plus 1 large egg yolk (freeze the white for another day)
• 1/2 cup (100g) granulated sugar
• 1/2 (15 oz/398g) tin of pumpkin puree (not pumpkin pie filling) (about 1 cup)
• 1/3 cup (80ml) heavy or whipping cream
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt

For the topping:

• 3/4 cup (95g) plain all purpose flour
• 3/4 cup (150g) dark soft brown sugar
• pinch salt
• 6 TBS (85g) cold butter, cut into cubes
• 1/2 cup (75g) chopped toasted pecans

 

Here in Canada you can get  pumpkin in small (2 cup sized) and larger (4 cup sized) tins.  You will need half of the smaller one.  In the UK you can now buy pumpkin in the baking sections of many of the grocery stores.  You can also buy pumpkin puree on Amazon. 

Make sure you buy the pumpkin puree and not the pumpkin pie filling. They are not the same thing.  You can also use pureed sweet potatoes or butternut squash in the place of pumpkin, but do note that the mixture needs to be drained really really well and have an almost dry consistency.

You can use one teaspoon of pumpkin pie spice in the place of the spices I have mentioned. 

 

HOW TO MAKE PUMPKIN CRISP

I was surprised at just how easily and quickly this went together!  It was certainly a lot less trouble than making a pie!

Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch round baking dish that is at least 2 inches deep.

Put the flour, salt, and brown sugar into a food processor. Blitz to combine. Drop in the butter and blitz a couple of times until crumbs form. Stir in the pecans.

Whisk the eggs and sugar together to combine. Whisk in the remaining ingredients for the filling until well combined. Pour into the prepared baking dish.

Squeezing the crumble topping together in your hands to make clumps, scatter it over top of the pumpkin mixture in the baking dish. (You may not need it all.)

 

Place onto a baking tray and bake in the preheated oven for 35 to 40 minutes until the custard has set and the topping is golden brown. If you think it is browning too quickly, cover lightly with a sheet of tinfoil.

Serve warm, spooned into bowls along with lashings of cream or custard, or a scoop of vanilla ice cream on top. Whipped cream is also nice.

 

I was really pleased with how this turned out. Some of the topping sinks down into the custard and adds a bit of depth to it.  It was rich and sweet and nicely spiced.

That topping was incredibly moreish.  Butter, crisp and loaded with plenty of toasted pecans. Altogether this was one really delicious dessert!  I hope you will give it a go!

If you are looking for some more ways to use up your tin of pumpkin why not consider the following:

PUMPKIN, ORANGE & CRANBERRY BREAD - A delicious moist and moreish pumpkin tea bread recipe.  I got the original recipe from my mother in law some 40 plus years ago now and have slowly adapted it through the years to create the fabulous loaf that this recipe makes now.  Moist, dense and beautifully flavored with orange and spice, and studded with plenty of dried cranberries. This is beautiful sliced thin and spread with softened butter.  Its even nicer lightly toasted.

 PUMPKIN MOLASSES CAKE -  Dense and moist with plenty of pumpkin, buttermilk and soft light brown sugar, not to mention delicious warmth of molasses and of course the sweet baking spices . . .  ginger and cinnamon.  This delicious cake is like a pumpkin gingerbread.  I serve it simply dusted with some icing sugar with a dollop of whipped cream on top. 

Yield: 3

Author: Marie Rayner

Pumpkin Crisp

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

This is the perfect holiday dessert. Quick and easy to make as well, with a creamy pumpkin custard base and a sweet crisp buttery nutty topping.

Ingredients

For the pumpkin custard:

• 1 large free range egg, plus 1 large egg yolk (freeze the white for another day)
• 1/2 cup (100g) granulated sugar
• 1/2 (15 oz/398g) tin of pumpkin puree (not pumpkin pie filling) (about 1 cup)
• 1/3 cup (80ml) heavy or whipping cream
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt

for the topping:

• 3/4 cup (95g) plain all purpose flour
• 3/4 cup (150g) dark soft brown sugar
• pinch salt
• 6 TBS (85g) cold butter, cut into cubes
• 1/2 cup (75g) chopped toasted pecans

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch round baking dish that is at least 2 inches deep.
2. Put the flour, salt, and brown sugar into a food processor. Blitz to combine. Drop in the butter and blitz a couple of times until crumbs form. Stir in the pecans.
3. Whisk the eggs and sugar together to combine. Whisk in the remaining ingredients for the filling until well combined. Pour into the prepared baking dish.
4. Squeezing the crumble topping together in your hands to make clumps, scatter it over top of the pumpkin mixture in the baking dish. (You may not need it all.)
5. Place onto a baking tray and bake in the preheated oven for 35 to 40 minutes until the custard has set and the topping is golden brown. If you think it is browning too quickly, cover lightly with a sheet of tinfoil.
6. Serve warm, spooned into bowls along with lashings of cream or custard, or a scoop of vanilla ice cream on top. Whipped cream is also nice.

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