I’m maybe, just a little bit, pumpkin obsessed.
A pumpkin freak, as my brother calls it.
I like, no, it’s more along the lines of love with my whole heart, pumpkiny things. I’m that girl that walks into the store during fall, sees all the pumpkin flavored things, and then has to restrain herself from buying every single delicious pumpkin thing in sight. It’s hard. Really hard. Do you know what I mean?
If all these pumpkin flavored things didn’t taste so good, then I wouldn’t eat them. Or, want to buy them. Or, hoard them in my cupboard for a later date. See, it’s really out of my control at this point.
Pumpkin Spice Lattes. I could drink one everyday of the year if Starbucks would let me.
Pumpkin Ice Cream. Have you tried the Trader Joe’s version? It’s magical. And addicting.
Pumpkin Pie. Breakfast, lunch, and dinner. Am I right?
So, really, the world made me a pumpkin freak. And, you know what, I happily accept that. Want to join me in my pumpkin madness? If you do, you can have a slice (or, two if you’re really nice) of this Pumpkin Crisp.
This Pumpkin Crisp is for all the pumpkin freaks out there. The pumpkin filling itself is very creamy and not too sweet, which allows that warm spicy flavor of the pumpkin to really shine. The crumble topping is made with pumpkin spice flavored granola as well as regular oats giving this crisp the perfect amount of crunch. I served the crisp cold with homemade whipped cream and a little bit of cinnamon…it was devoured pretty quickly. You could also try it with vanilla ice cream. I’m sure that would be pretty darn delicious too.
Pumpkin Crisp
Yields: 9 large servings
Ingredients:
Pumpkin Filling
3 eggs
1 (29 oz.) can pumpkin puree
1 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
¾ cup (6 oz.) evaporated milk
* If you like a sweeter pumpkin flavor you can add another ½ cup of sugar.
Crumble Topping
2/3 cup all-purpose flour
¼ cup brown sugar
1/8 cup sugar
¼ teaspoon cinnamon
½ cup old fashioned oats
¼ cup pumpkin spice granola (I used the Trader Joe’s brand and picked out the raisins)
6 tablespoons butter, melted
Directions:
Pumpkin Filling
Preheat oven to 350 degrees. Lightly grease an 8×8-inch square pan.
In a large bowl, beat eggs until well combined.
Whisk in the pumpkin puree, until blended.
In a smaller bowl, combine sugar and pumpkin pie spice. Whisk into the wet ingredients, until mixture is smooth.
Gradually pour in the evaporated milk. Stir until combined.
Pour filling into the greased pan and set aside while you make the crumble topping.
Crumble Topping
In a medium bowl, combine flour, sugars, cinnamon, oats, and pumpkin spice granola.
Pour melted butter over mixture and stir until moistened and well combined.
Sprinkle the doughy mixture evenly over the pumpkin pie filling—I wanted a little extra crunch, so I sprinkled a little bit more pumpkin spice granola on top of the crumble making sure to cover any spots where the pumpkin filling was visible.
Bake for 45 minutes or until center is set and topping is golden brown.
Let crisp cool completely. Refrigerate for at least 30 minutes (this makes it easier to cut square servings).
I suggest serving with whipped cream and a sprinkle of cinnamon.
hintofnutmegg.com 