I must confess that I’m not the most enthusiastic pumpkin flavor enthusiast. Sure, I appreciate it for its warm, comforting associations with the start of the holiday season, almost like a taste of coziness itself. However, it’s not the type of dessert I’d typically reach for throughout the rest of the year.
Nevertheless, recently, I embarked on a culinary experiment to give pumpkin a chance in a different way. Instead of my usual apple pie crumble, I decided to whip up a pumpkin pie crumble. It turned out to be the perfect way to kickstart the holiday spirit!
Once that pumpkin pie was ready, and I dished out two servings for both me and my husband, adding a generous scoop of ice cream and cinnamon powder on top, I couldn’t help but admit that it was one of those desserts that makes you crave seconds. It was unbelievably tasty, and I could have easily devoured at least half of the pie in a single sitting. I know we tend to pack on a few extra pounds during the holiday season, but with so many tempting desserts still on the horizon, I’ll do my best to keep things in check. Nevertheless, this pumpkin pie crumble was an absolute success.
Ingredients:
Bottom Crumble Ingredients:
- 2 cups All-purpose flour
- 3/4-1 cup Shortening
- 1/3 cup Granulated sugar
Pie Filling Ingredients:
- 1 cup or 1 can (15 oz) Pumpkin puree
- 1 can (14 oz) Condensed milk
- 2 large eggs
- 1 teaspoon Cinnamon powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg
Top Crumble Ingredients:
- 2 cups All-purpose flour (Whole wheat for a healthier option)
- 2 unsalted butter sticks
- 1/2 cup Light brown sugar
- 1/2 teaspoon Cinnamon powder (optional)
Optional:
- Vanilla ice cream to serve on top
I’ve got this thing for desserts, you know? And for me, the real magic happens when you pair something warm with something cold. It’s like a delightful contrast that makes every bite a heavenly experience. You’ve got your warm pies, fresh out of the oven, and then you top them with a scoop of creamy vanilla ice cream. Or those gooey lava cakes that practically beg for a dollop of ice cream to cool them down. Trust me, it’s a combination that’s worth every single calorie.
Whenever I want to make a dessert that involves pies, I make sure that I’ve got a carton of ice cream in my kitchen. It’s a must-have, no exceptions. Because when that warm pie comes out of the oven, and the scent fills the air, and you cut into that delicious slice, the ice cream is there to swoop in and add that perfect touch of cold, creamy goodness. It’s a simple pleasure that never gets old.
Let’s make pumpkin pie crisp
Instructions:
- Preheat your oven to 420°F (215°C) and grease a baking dish.
- In a mixer or using a fork, combine all the bottom crumble ingredients. Stop mixing when crumbles start to form. Press this mixture into the greased baking dish.
- Bake the bottom crumble for 10 minutes.
- While the bottom crumble is in the oven, mix all the pumpkin pie filling ingredients in a blender or by hand until well incorporated.
- Once the bottom crumble is done, remove it from the oven and reduce the oven temperature to 400°F (200°C).
- Pour the pumpkin pie filling over the bottom crumble, then return it to the oven for about 25 minutes. If the pie starts to brown too quickly, lightly cover it with aluminum foil.
- While the pumpkin pie is baking, combine the top crumble ingredients until crumbles are formed, similar to what you did with the bottom crumble.
- Once the pumpkin pie is almost firm, remove it from the oven and evenly spread the top crumble over it.
- Place it back in the oven and bake for another 15-20 minutes, or until the crumbles are nicely browned.
- Allow it to cool for about 10 minutes before serving warm. You can also wait until it has completely cooled. For an extra treat, serve with a scoop of vanilla ice cream and a sprinkle of cinnamon powder on top.
Enjoy your delicious homemade pumpkin pie crumble!
One of the truly wonderful aspects of making this pumpkin pie crisp recipe is the amazing aroma that fills my home. The moment that bottom crumble mixture hits the oven, everyone in the house comes to ask me what is it that I’m baking because they are “hungry” (haha). The air becomes saturated with the warm, comforting scent of baking goodness, and I personally get excited about the holiday season coming soon.
That familiar, cozy aroma that runs in the house is like an early invitation to holidays season. It’s as if all the cherished memories and traditions are condensed into that enticing scent. So, not only is this recipe a treat for the taste buds, but it’s also a sensory experience that signals the start of something special.
What really appealed to me about this dessert was how wonderfully uncomplicated it was to make this recipe. You see, I’ve got this trusty crust recipe that I use for nearly all of my pie creations, and the same goes for that delightful crumble topping. It’s like having a secret weapon in my baking arsenal that never fails me, especially when I have family over, it is a dessert that always works.
In the end, this recipe is a winner. It’s not fancy or over-the-top, but it sure delivers on flavor and comfort. The warm, spiced pumpkin filling combined with the buttery crumbles on both the top and bottom creates a delightful contrast in textures. And if you’re like me and love a scoop of ice cream with your pie, well, this dessert just hits the spot. So, go ahead, give it a try, and enjoy a taste of simple, homemade goodness.
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