This Pumpkin Autumn Crunch Delight is a sweet treat that combines pumpkin and crunchy toppings for a cozy fall dessert. It’s perfect for a chilly day and will fill your home with warm smells!
I love how easy it is to whip up this delight! Just mix the pumpkin and other goodies, top with crunchy bits, and bake. Trust me, the taste will make you feel like autumn wrapped in a warm hug! 🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the crust and gives a sweet, crunchy base. If you’re gluten-free, you can substitute with almond flour or gluten-free graham crackers.
Pumpkin Puree: This is the star of the dish! Canned pumpkin is super convenient, but you could use homemade pumpkin puree if you wish. Just make sure it’s smooth and fully cooked.
Evaporated Milk: This gives a creamy texture to the filling. You can swap it with coconut milk for a dairy-free option or regular milk for a lighter choice.
Nuts: Pecans or walnuts add crunch to the topping. If you have nut allergies, you can use rolled oats mixed with a bit of brown sugar instead.
How Do I Get My Pumpkin Delight to Set Properly?
Getting the filling just right is crucial! Follow these steps to ensure it sets beautifully:
- Make sure to whisk the filling ingredients thoroughly for a smooth consistency.
- Be patient while baking; every oven is different. Check if it jiggles slightly in the center when done.
- Cooling completely at room temperature before refrigeration helps firm up the filling properly.
- Chill for at least 2 hours to allow it to fully set, making slicing easy.
With these tips, you’ll enjoy a perfect Pumpkin Autumn Crunch Delight every time! Own your autumn kitchen vibes! 🎃
How to Make Pumpkin Autumn Crunch Delight
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 cup evaporated milk
For the Crunch Topping:
- 1 cup chopped pecans or walnuts
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
For Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This delightful dessert takes about 20 minutes of prep time and 50-60 minutes of baking time. After baking, allow it to cool and then chill for at least 2 hours to set properly before serving. So, plan for a total of around 3 hours before you can enjoy it!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch baking pan lightly to ensure your delight comes out easily.
2. Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until all the crumbs are coated. Press this mixture firmly and evenly into the bottom of the prepared pan to create a solid crust.
3. Prepare the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, cloves, ginger, salt, and evaporated milk. Keep whisking until the mixture is smooth and well combined.
4. Layer the Filling:
Pour the pumpkin filling over the crust in your baking pan. Make sure to spread it out evenly so every slice gets that yummy filling.
5. Make the Crunch Topping:
In a separate bowl, mix the chopped nuts, brown sugar, and flour until uniform. Add in the cold butter pieces and blend with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
6. Add the Topping:
Sprinkle the crunch topping over the pumpkin filling, covering it evenly for that perfect texture contrast.
7. Bake:
Place the pan in the preheated oven. Bake for 50-60 minutes, or until the filling is set and the topping has turned a lovely golden brown color.
8. Cool Down:
After baking, take the pan out of the oven and let it cool completely at room temperature. Patience pays off here!
9. Refrigerate:
Once quite cool, transfer the baking pan to the refrigerator for at least 2 hours. This will help the filling set just right, making slicing easier.
10. Serve and Enjoy:
Cut into squares and serve each slice topped with a generous swirl of whipped cream and a dusting of cinnamon or pumpkin pie spice. Enjoy your cozy, crunchy, pumpkin-flavored autumn delight!
Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, roast a small pumpkin, scoop out the flesh, and puree it until smooth. Make sure to use the same amount as the can, about 1 ¾ cups of pumpkin puree.
How Can I Make This Recipe Gluten-Free?
You can substitute the graham cracker crumbs with gluten-free graham crackers or almond flour. Additionally, ensure your flour for the topping is also gluten-free.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the slices wrapped tightly in plastic wrap and then in aluminum foil; they can last up to 2 months!
Can I Make This Dessert Vegetarian?
Yes! This recipe is already vegetarian-friendly, but if you’d like to make it vegan, substitute the eggs with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg) and replace the evaporated milk with a non-dairy alternative like coconut milk or almond milk.
