Pumpkin Autumn Crunch Delight is a cozy treat that brings together creamy pumpkin and crunchy topping. Perfect for fall, it combines sweet and spiced flavors that make your taste buds dance!
I love serving it warm with a scoop of ice cream on top—talk about comfort! It’s the kind of dessert that makes everyone smile and ask for seconds. 😊
Key Ingredients & Substitutions
Gingersnap Cookie Crumbs: They give a nice spiced flavor to the crust. If you can’t find gingersnaps, graham cracker crumbs are a great alternative. They create a sweeter base, which works well too!
Pumpkin Puree: You can use canned pumpkin puree for convenience, but if you prefer fresh, simply roast a pumpkin and scoop out the flesh. Either option tastes delicious!
Sour Cream or Heavy Cream: I usually use sour cream for tanginess, but if you want a richer taste, heavy cream is perfect too. Greek yogurt can work as a lighter substitute if needed.
Nuts: Pecans or walnuts add crunch, but you can use any nut you like! Almonds or hazelnuts are tasty too, or skip the nuts altogether for a nut-free option.
How Do I Achieve the Perfect Crust?
The crust is essential for texture and flavor. Here’s how to make it just right:
- Combine the gingersnap crumbs and brown sugar well before adding melted butter. This helps it all stick together nicely.
- Make sure to press the crust firmly into the pan—this keeps it from crumbling when you slice the bars later.
- Baking it for a few minutes before adding the filling sets the crust and gives it a slight crunch.
Keep an eye on it while baking; you want it to be firm but not too brown.
How to Make Pumpkin Autumn Crunch Delight
Ingredients You’ll Need:
For the Crust:
- 2 cups gingersnap cookie crumbs (or graham cracker crumbs)
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 15 oz (1 can) pumpkin puree
- 3 large eggs
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup sour cream or heavy cream
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
For the Autumn Crunch Topping:
- 1 cup rolled oats
- 1/2 cup chopped pecans or walnuts
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 6 tbsp unsalted butter, cold and cubed
For Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This delightful treat takes about 20 minutes of prep time, plus around 50 minutes of baking, and a minimum of 2 hours to chill. All in all, you’ll need about 3 hours to create this beautiful dessert, but most of it is hands-off time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper to make for easy removal later.
2. Make the Crust:
In a mixing bowl, combine the gingersnap cookie crumbs and brown sugar. Stir in the melted butter until the mixture looks like wet sand. This will help the crust hold together nicely. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Bake the crust for 8-10 minutes until set, then take it out and let it cool for a bit.
3. Prepare the Pumpkin Filling:
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, sour cream (or heavy cream), vanilla extract, pumpkin pie spice, and salt until everything is smooth. This filling is where the magic happens!
4. Combine and Bake:
Pour the pumpkin filling over the partially cooled crust, spreading it out evenly. Next, prepare the crunch topping by mixing oats, chopped nuts, brown sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Add the cold cubed butter and mix until the texture is crumbly. Sprinkle this crunchy topping evenly over the pumpkin layer.
5. Final Baking:
Pop the pan back in the oven and bake for about 40-50 minutes, or until the filling is mostly set and the topping is golden and crisp. Make sure to keep an eye on it!
6. Cool and Chill:
Once baked, take it out of the oven and allow it to cool to room temperature. After that, place it in the refrigerator for at least 2 hours to firm up. This chilling step is crucial for the best texture!
7. Serve and Enjoy:
When you’re ready to indulge, serve slices topped with a generous swirl of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice. Enjoy every delicious bite of this creamy and crunchy delight!
This Pumpkin Autumn Crunch Delight combines the creamy pumpkin filling with a crunchy topping and a sweet gingersnap crust, creating the perfect autumn dessert. Enjoy and share with friends and family!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and puree it. This will give your dish a delicious homemade flavor. Make sure you have about 1 ¾ cups of fresh puree to replace the canned variety.
Can I Make This Recipe Gluten-Free?
Yes, you can! Simply use gluten-free gingersnap cookies or graham cracker crumbs for the crust, and substitute the all-purpose flour in the topping with a gluten-free flour blend. It will still be delicious!
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Make sure to reheat individual servings in the microwave, or enjoy them cold as a delicious treat!
Can I Freeze Pumpkin Autumn Crunch Delight?
Yes! You can freeze slices of this dessert for up to 3 months. Wrap them tightly in plastic wrap and then foil before placing them in a freezer bag. Thaw in the refrigerator before serving, and enjoy a taste of autumn any time!
