Festive Pumpkin Treat Delight (Printable Version)
Warm spiced pumpkin dessert with creamy filling and crunchy topping, ideal for festive occasions.
# What You'll Need:
→ Pumpkin Filling
01 - 2 cups canned pumpkin purée
02 - 3/4 cup granulated sugar
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 teaspoon vanilla extract
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
11 - 1/4 teaspoon salt
→ Streusel Topping
12 - 1/2 cup all-purpose flour
13 - 1/3 cup packed brown sugar
14 - 1/4 cup chopped pecans or walnuts
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 cup unsalted butter, cold and cubed
# How To Make:
01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish.
02 - In a large bowl, whisk pumpkin purée, sugar, eggs, milk, cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
03 - Pour the pumpkin mixture into the prepared baking dish and smooth the surface.
04 - Combine flour, brown sugar, chopped nuts, and cinnamon in a separate bowl. Cut in cold butter with a pastry cutter or fork until coarse crumbs form.
05 - Evenly sprinkle streusel topping over the pumpkin filling.
06 - Bake for 40 minutes until the center is set and topping is golden brown.
07 - Allow to cool at least 15 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- It's foolproof enough for a weeknight but fancy enough to bring to any holiday gathering without a second thought.
- The contrast between the creamy filling and crunchy topping is genuinely addictive, and people always ask for the recipe.
- One dish does all the work while you handle everything else, which is everything you need in a busy kitchen.
02 -
- Don't skip the resting time after baking, no matter how amazing it smells; those 15 minutes are when the filling sets from custardy to sliceable.
- If your streusel topping starts browning too fast, you can tent it loosely with foil for the last 10 minutes of baking, but the uncovered version usually comes out perfect.
03 -
- Always use cold butter cubes for the streusel; if your kitchen is warm, pop them in the freezer for five minutes before cutting them in.
- This dessert actually tastes better the next day once all the flavors have had time to meld, so it's perfect for making ahead before a gathering.