Pumpkin Crisp

Written by chanie on October 16th, 2011

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?

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6 Comments so far ↓

  1. Joy says:

    What alternative do you suggest instead of using walnuts?

  2. Rachel says:

    Can you make in advance and freeze?

  3. chana says:

    what can i use if im allergic to all nuts

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