My local supermarket has been out of canned pumpkin for months. With the arrival of fall, and pumpkin season, I was excited to finally see it on the store shelves, except, it wasn’t. When I asked the store manager about it, he told me that he hadn’t realized that canned pumpkin is only produced once a year, and he hadn’t stocked up the previous year. He was anxiously awaiting 200 cases, but they hadn’t made it on time. I knew I had to get my hands on the stuff for this easy and delicious recipe. Of course i had some fresh pumpkin waiting at home, but I had them set aside for pumpkin soup and candied pumpkin. I made my way to another supermarket and was happy to see the big orange can smiling back at me.
This recipe is pretty much a pumpkin pie, but without the crust, and with the addition of a crispy topping. I like it much better because who really eats that frozen pie crust anyway? I always find it leftover on the plate! This sweet side dish is, well, easy as pie, and perfect for the coming of fall. You can serve it buffet style, or scoop it into little glasses with a bit of whip cream and a sprinkle of cinnamon to top it off.
Tell me, what’s your favorite pumpkin recipe?
Pumpkin Crisp
adapted from a food.com recipe
29 oz. can pure pumpkin (not pumpkin pie mix)
1 cup sugar
3⁄4 cup soy milk
3 eggs
1 tsp cinnamon
1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)
Walnut Crisp Topping:
3⁄4 c packed brown sugar
3⁄4 c oats
3⁄4 c chopped walnuts
2 tbsp flour
1⁄4 tsp cinnamon
6 tbsp melted butter/margarine or canola oil
Method:
Preheat oven to 350˚. Whisk together pumpkin, sugar, milk, eggs, cinnamon, and vanilla until smooth. Spray a pie dish with cooking spray and pour mixture inside. Mix topping until incorporated and sprinkle over pie. Bake for approximately 45minutes, until topping is golden brown.
VARIATION: for a festive dish, pour filling into mini pie crusts and top with walnut crisp. Bake until pie crust is golden.
What alternative do you suggest instead of using walnuts?
Pecans would be a great substitute in this recipe.
Can you make in advance and freeze?
Yes, this freezes nicely. I like to make it in mini pie shells for Yom Tov. It makes a bunch and i have enough to last through the chag!
what can i use if im allergic to all nuts
You can leave them out.
I live in Israel so not sure how accessible canned pumpkin is. How much butternut squash / do you think that would work?
Yes I think it would. I would weigh the puree to measure the same amount as the can = 29oz.
It would be very helpful if you can add to each receipe the number of servings. Thank you