Imagine a dessert that combines the warm, nostalgic flavors of pumpkin pie with the irresistible crunch of a crisp topping, all prepared in record time with your trusty Instant Pot. This Pumpkin Pie Crisp is not just a dessert; it's a culinary experience that will transform your ordinary evening into a gourmet celebration. With its perfect balance of creamy pumpkin, aromatic spices, and buttery oat crumble, this recipe promises to become your new fall favorite that's both incredibly delicious and surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup flour
- 1/4 cup butter, melted
Instructions
- Prepare the Instant Pot by lightly greasing a 7-inch springform pan or compatible baking dish that fits inside the pot.
- In a medium mixing bowl, combine pumpkin puree, 1/2 cup brown sugar, cinnamon, nutmeg, ginger, and salt. Mix thoroughly until well blended and smooth.
- Pour the pumpkin mixture into the prepared baking pan, spreading it evenly across the bottom.
- For the crisp topping, in a separate bowl, mix rolled oats, flour, remaining 1/2 cup brown sugar, and melted butter. Stir until the mixture becomes crumbly and well combined.
- Sprinkle the crisp topping evenly over the pumpkin base, ensuring complete coverage.
- Add 1 cup of water to the bottom of the Instant Pot. Place a trivet inside the pot.
- Carefully lower the prepared pan onto the trivet, using aluminum foil slings for easy removal if needed.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 25 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release.
- Carefully remove the pan from the Instant Pot using the trivet or foil slings.
- Let the Pumpkin Pie Crisp cool for 15-20 minutes before serving. Optional: Serve with whipped cream or vanilla ice cream.
Tips
- Use fresh, high-quality pumpkin puree for the best flavor - avoid watery canned pumpkin.
- Make sure to grease your baking pan thoroughly to prevent sticking.
- For extra richness, consider adding a pinch of vanilla extract to the pumpkin mixture.
- Don't overmix the crisp topping; keep it slightly crumbly for the best texture.
- Allow the dessert to cool slightly before serving to help it set and enhance the flavors.
- For a gluten-free version, substitute the flour with almond flour or gluten-free flour blend.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
