Pumpkin Brown Sugar Crunch Ice Cream, When Pie Feels Too Predictable

Last week it was muffins. One with brown sugar, one with buttermilk, two of pumpkin’s best allies showing off in cake form, disguised as “breakfast.” I didn’t want to stop there, so I brought those same besties back in this ice cream with a new recruit: streusel crunch.

I didn’t want my pumpkin brown sugar crunch ice cream to be another innocently boring fall scoop. I built it on a tres leches-style custard (milk, cream, buttermilk) with pumpkin and dark brown sugar folded in, tasting like fall turned up to full volume. The pecan streusel isn’t just scattered on top; it’s baked, broken, and churned right in, giving every bite the kind of texture you don’t expect from ice cream. A final sprinkle of turbinado sugar at serving gets it exactly where I want it, the perfect interior and exterior crunch.

The steps in this pumpkin ice cream do ask a little more from you, but this isn’t Tuesday night dessert. This is the kind of ice cream that scratches the pumpkin pie itch before Thanksgiving arrives and manages to upstage it when it does, thanks to that brown sugar custard and streusel crunch.

Why I Love This Recipe

• Brown sugar + buttermilk = pumpkin’s dream team.
• My proof that pumpkin doesn’t need crust to be good.
• Creamy and crunchy are the best combo.

Ingredients

These really are the best co-conspirators for a creamy pumpkin ice cream.

• Whole milk, heavy cream, and buttermilk – The trio that carries the custard base.
• Pumpkin purée – The seasonal, center-stage ingredient.
• Dark brown sugar – Molasses-y and moody, in base and streusel. Gives the ice cream its deep caramel flavor. If you’re out, here’s how to make brown sugar in one minute.
• Granulated sugar – Balances the caramel sweetness.
• Pumpkin pie spice – Shorthand pumpkin flavor.
• Egg yolks – The thick custard maker.
• All-purpose flour – Streusel glue for the topping.
• Butter – The streusel flavor driver.
• Pecans – The buttery crunch factor.
• Cinnamon – Extra spice never hurts.
• Turbinado sugar – The crunchy, sparkly finish.

How to Make Pumpkin Brown Sugar Crunch Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the custard base)
  Grab a medium saucepan and whisk together the milk, cream, buttermilk, pumpkin purée, both sugars, and pumpkin pie spice. Keep the heat low and slow. You just want the edges to start bubbling. Boiling will ruin the texture and turn your custard grainy, so take it easy here.
• Step Two (temper the yolks)
  Whisk the egg yolks in a small bowl, then slowly add about ¼ cup (60 ml) of the warm pumpkin mix while whisking constantly. Add another ¼ cup (60 ml) at a time until everything’s smooth, then pour it all back into the pan. Stir over low heat until the custard coats the back of a spoon and leaves a clean line when you swipe your finger through it. That’s your sign it’s ready.
• Step Three (strain and chill)
  Pour the custard through a fine-mesh strainer into a clean bowl to catch any cooked egg bits and keep the base silky. Let it cool to room temperature, then cover and chill it for at least 8 hours or overnight. The long rest sets the custard base and gives you that rich, scoopable texture later.
• Step Four (bake the streusel)
  Mix the brown sugar, flour, and cinnamon in a bowl, then cut in cold butter until it looks crumbly. Stir in the pecans and press it into a greased 9 × 9-inch (23 × 23 cm) or 8 × 8-inch (20 × 20 cm) pan. Bake at 350°F (175°C) for 12 to 15 minutes until golden and fragrant. Let it cool completely and break it into chunks. If you’re planning ahead, you can make it the day before. Just be sure it’s completely cool before churning it in.
• Step Five (churn it all together)
  Pour the chilled custard into your ice cream maker and let it do its thing. When it’s almost done, toss in the streusel pieces so they spin through the ice cream instead of sitting on top.
• Step Six (freeze and finish)
  Spoon the churned ice cream into a metal loaf pan that’s been hanging out in the freezer. It helps the texture stay firm and creamy. Smooth the top, cover it tightly, and freeze for at least 6 hours or overnight. Right before serving, sprinkle on a little turbinado sugar for that cold, sweet crackle.

Recipe Tips

Let’s make sure this brown sugar pumpkin ice cream tastes like it came from an actual creamery.

• Make the custard base a day ahead. Impatience ruins the texture and waiting makes everything sweeter.
• Don’t skip the strainer. Scrambled eggs aren’t invited.
• Bake the streusel until golden. You want those streusel edges to go toasty. Restraint always pays off.
• Cool the streusel completely. Break it into chunks, not dust.
• Use a frozen metal loaf pan. It’s the fastest way to get to the reveal and helps the texture stay firm.
• Add a turbinado sprinkle before serving. The crackle that seals the deal.

Storage

This pumpkin ice cream deserves a plan, not a panic. Here’s how to store it properly.

• Store this custard-style ice cream in a freezer-safe container with a tight lid. Press a piece of parchment directly against the surface before sealing. It prevents ice crystals and keeps that smooth, creamy texture intact.
• Freeze up to two weeks, but the streusel holds its best crunch in the first few days.
• If it’s rock solid, let it sit at room temperature for 5 to 10 minutes before scooping.
• Make it a few days before Thanksgiving, and it’ll still taste just as good when dessert rolls around.
• For Turkey Day itself, freeze individual scoops on a sheet pan so you can easily serve them with a slice of pie.

FAQs

• Can I use light brown sugar instead of dark brown sugar?
  You can, but light brown sugar doesn’t hit the same flavor depth, so it will taste sweeter and less molasses forward, like in my pumpkin brown sugar muffins where light is what you want.
• Do I have to use buttermilk?
  Buttermilk is part of the secret sauce of this recipe, just like in my pumpkin buttermilk muffins recipe. Without it, you lose the tang and richness that make this different from any other pumpkin ice cream.
• Can I skip the strainer step?
  I wouldn’t. Straining removes any tiny bits of cooked egg and keeps the custard base smooth once frozen. If you love a pumpkin dessert that goes full custard mode, my pumpkin chai pots de crème shows exactly why this step matters.
• Can I make the streusel ahead?
  Totally. Bake, cool, crumble, and stash it airtight for a couple of days before folding it in. Keeping it airtight prevents moisture from softening the texture before churning.

More Pumpkin Desserts With a Soft Side

All the pumpkin flavor you love, just a little softer around the edges. Here are a few recipes that show off the creamy side of pumpkin season.

• Pumpkin Tiramisu – Pumpkin mascarpone and coffee-soaked layers.
• Pumpkin Cheesecake Dip – Scoopable pumpkin cheesecake flavors.
• No Bake Pumpkin Icebox Cake – Cream cheese layers with gingersnaps.
• Mini Pumpkin Pies – Creamy bites made in a muffin tin.

Same idea as this ice cream, just pumpkin doing its smooth thing in different ways.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Brown Sugar Crunch Ice Cream

This custard-style pumpkin ice cream brings together dark brown sugar, buttermilk, and pumpkin pie spice for deep fall flavor. Baked pecan streusel gets folded in for buttery crunch, turning classic pumpkin pie into a frozen dessert worth saving a spot for in the freezer.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, Christmas pumpkin dessert, cold and creamy desserts, cold pumpkin dessert, creamy pumpkin dessert, easy pumpkin dessert for fall, fall ice cream, pumpkin brown sugar ice cream, pumpkin buttermilk ice cream, pumpkin custard ice cream, streusel ice cream, Thanksgiving ice cream

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Chilling + Freezing: 14 hours hours

Total Time 15 hours hours

Servings 10

Calories 335kcal

Author Cathy Pollak

Equipment

• ice cream maker For churning custard into ice cream.
• large fine mesh sieve Keeps the custard smooth.
• loaf pan 9x5 Helps the ice cream set quickly and hold texture - metal.
• baking dish 9x9 (23 x 23 cm) for abking the streusel.

Ingredients

Custard:

• 1½ cups (360 ml) whole milk
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) buttermilk
• 1 can (15 oz / 425 g) pumpkin purée
• ½ cup (100 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1½ tsps (3 g) pumpkin pie spice
• 5 large egg yolks lightly beaten

Streusel:

• ⅓ cup (65 g) packed dark brown sugar
• ¼ cup (30 g) all-purpose flour
• ½ tsp (1.5 g) ground cinnamon
• 3 tbsps (42 g) cold unsalted butter cut into pieces
• ½ cup (60 g) chopped pecans

Garnish:

• turbinado sugar for sprinkling

Instructions

• For the custard base, whisk the milk, cream, buttermilk, pumpkin purée, both sugars, and pumpkin pie spice together in a medium saucepan. Warm the mixture over low heat until the sides of the pan are slightly bubbly and the custard feels hot to the touch, but not boiling.
  1½ cups (360 ml) whole milk, 1½ cups (360 ml) heavy cream, ½ cup (120 ml) buttermilk, 1 can (15 oz / 425 g) pumpkin purée, ½ cup (100 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1½ tsps (3 g) pumpkin pie spice
• In a small bowl, lightly whisk the egg yolks. Slowly ladle in about ¼ cup (60 ml) of the warm pumpkin mixture while whisking constantly to temper the eggs. Gradually add another ¼ cup (60 ml) at a time until the yolks are warm and smooth, then pour them back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and leaves a clean line when swiped with your finger. Do not let it boil or it will curdle.
  5 large egg yolks
• Remove from the heat and pour the custard through a fine-mesh strainer into a clean bowl. Straining catches any bits of cooked egg and keeps the custard smooth for churning. Cool to room temperature, then cover and refrigerate for at least 8 hours, or overnight, to fully set the custard base and let the flavors develop.
• For the streusel, combine the brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans. Press the mixture into a greased 9 × 9-inch (23 × 23 cm) or 8 × 8-inch (20 × 20 cm) baking dish. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are golden brown. Cool completely, then break into small pieces. The streusel can be made a day ahead and stored in an airtight container at room temperature, just make sure it’s fully cooled before churning it in.
  ⅓ cup (65 g) packed dark brown sugar, ¼ cup (30 g) all-purpose flour, ½ tsp (1.5 g) ground cinnamon, 3 tbsps (42 g) cold unsalted butter, ½ cup (60 g) chopped pecans
• When ready to churn, pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished, sprinkle in the streusel pieces so they mix evenly throughout.
• Transfer the churned ice cream into a metal loaf pan that’s been sitting in the freezer. The cold pan helps the ice cream set faster and maintain texture. Smooth the top, cover tightly, and freeze for at least 6 hours, or overnight, until firm.
• Serve scoops sprinkled with turbinado sugar for that final crunchy, sparkly finish.
  turbinado sugar

Notes

• Make the custard base a day ahead for the smoothest texture.
• Don’t skip the strainer, it keeps the custard smooth.
• Bake the streusel until golden; those toasty edges make the flavor.
• Cool the streusel completely before churning it in.
• Use a frozen metal loaf pan for a faster set and creamier texture.
• The streusel holds its best crunch within the first few days.
• Add a light turbinado sprinkle before serving for sparkle and texture.
• For Thanksgiving, freeze individual scoops on a sheet pan for easy plating.

 

Nutrition Note:
These values are based on a custard-style ice cream with streusel folded in. Exact numbers will vary slightly depending on how much streusel you mix in and the fat content of your buttermilk and cream.

This recipe makes 10 servings of pumpkin brown sugar custard ice cream with buttery streusel crunch.

If you’re making this brown sugar pumpkin crunch ice cream, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 128g | Calories: 335kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 90mg | Potassium: 185mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1450IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg

Have you made this Pumpkin Brown Sugar Crunch Ice Cream? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Crunch Ice Cream appeared first on Noble Pig.

Mulled Cider That Brings the Fire to Every Occasion

I used to throw these over-the-top Halloween parties. Every inch of the house was decked out, from the pool to the porch, and it took an hour just to get all the candles lit before anyone even arrived. The food was catered, the bar was stacked, cocktails were batched, beer and wine flowed. It. Was. Lit. Honestly, I don’t know where I found the energy to pull it off, but looking back, a massive batch of this mulled cider would have been the perfect addition to those nights.

This spiced version is just boozy enough to warm you, layered with maple, honey, vanilla, and red wine that turns the apples and oranges a ruby glow. Cinnamon, cloves, star anise, and spiced rum push it deep into holiday territory. It isn’t just Halloween night fuel, it carries straight through Thanksgiving, Christmas, New Year’s Eve, après ski or any night you want to sit by the fire and admit life is good.

Why I Love This Recipe

• Sweet, but not church-lady sweet.
• Apples and oranges soaked with red wine – squint and it’s stained glass.
• Star anise pods are the gateway to it’s the holidays.

Ingredients

The whole point of spiked mulled apple cider is to make the kitchen smell incredible without a lot of efforting.

• Apple cider – the base, the boss.
• Dry red wine – I recommend a full-bodied Syrah, Shiraz, or Red Zinfandel.
• Spiced rum – this is the mischief. It’s okay to go for the cheaper stuff like Captain Morgan’s since the nuance of an aged dark spiced rum gets lost here.
• Maple syrup and honey – woodsy and sweet.
• Vanilla extract – the dessert flavor. Vanilla bean paste, regular, or bourbon-flavored works too.
• Cinnamon sticks, cloves, and star anise – the spice trio that signals fall. I use the same warm spices in my pumpkin spice Moscow mule, where star anise and a cinnamon stick show up as the garnish that makes the whole thing feel like fall in a glass.
• Apples and oranges – soak up all the spice.

How to Make Mulled Cider

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (start with the base)
  Grab a big pot and pour in the apple cider, red wine, spiced rum, maple syrup, honey, and vanilla. Give it a good stir so everything blends together. The smell alone at this stage is already worth it.
• Step Two (add the spices)
  Drop in the cinnamon sticks, cloves, and star anise. They’re what take the cider from sweet to something you’d actually sip by choice. Give it another quick stir so the spices start mingling.
• Step Three (float the fruit)
  Lay the apple and orange slices right on top. They’ll float as the pot warms up, soaking in the color and flavor while they perfume the whole kitchen.
• Step Four (simmer low and slow)
  Set the pot over medium heat until you see a gentle simmer, then turn it down to low. Let it bubble quietly for about 30 minutes, stirring every now and then so nothing settles.
• Step Five (serve and keep it warm)
  Ladle the mulled cider into mugs and make sure everyone gets a slice of fruit. If you’re serving it for a party, pour it into a slow cooker and keep it on warm so it’s always ready for another round.

Recipe Tips

Warm mulled cider is apple cider, red wine, and rum in one simmered pot of maple-spiced comfort. A couple things to keep in mind:

• Use good apple cider, not apple juice. The real stuff has body and just enough tartness to stand up to the wine and rum. I prefer an unfiltered version.
• Don’t splurge on the rum. The spices and wine take over, so save your 10-year spiced bottle for another night.
• Keep the heat low once it starts simmering. You want warmth, not a rolling boil that drives off the alcohol and dulls the flavor. Partially cover the pot to keep it low if your stove doesn’t have a simmer setting.
• For a party, pour it into a slow cooker and keep it on warm so guests can self-serve without babysitting it. If you’re not using a slow cooker, go rescue one of the fifty crystal punch bowls your local Goodwill has on its shelves year-round.
• To make it non-alcoholic, skip the wine and rum, add a splash of orange juice, and double down on the spices. It still tastes incredible, just lighter.
• If your guests are into bourbon, my wassail bourbon cocktail is a great partner for this one – spiced, citrusy, and made for cold nights.

How to Store and Reheat It

If there’s any cider left, it keeps well for a few days and tastes just as good reheated or cold straight from the fridge.

• Pour any leftover mulled cider into a pitcher or glass container and refrigerate for up to 3 days.
• To reheat, warm it in a crockpot or in a large pan over medium heat until it’s steaming but not boiling.
• You can also serve it chilled, the flavors evolve even more after a night in the fridge. I like to serve it cold alongside something festive like my cranberry spiced martini, which has similar warming spices but a crisp edge from the vodka and cranberry juice.

FAQs

• Can I make this in a slow cooker from start to finish?
  Yes. Add everything to the slow cooker, set it on low, and let it go for about three hours. Switch it to warm when it’s ready so it stays at the perfect serving temperature.
• Can I use white wine instead of red?
  You can, but it changes the flavor completely. Red wine gives it depth and color, while white wine makes it lighter and fruitier. If you go that route, cut back on the maple syrup a little.
• How do I make this ahead of time?
  Simmer it as written, cool it to room temp, and refrigerate it for up to three days. Reheat gently when you’re ready to serve.
• What if I don’t have star anise?
  Skip it or add a pinch of ground allspice or a few extra cloves. It won’t be exactly the same, but it’ll still taste like the holidays.
• Can I serve this cold?
  Yes. Chilled mulled cider has a mellow, spiced sweetness that works surprisingly well over ice – especially if you’re making it ahead for a party.
• What if I don’t like rum?
  Use a rye bourbon instead, it has the right spice profile for this cider recipe.

Of course you’re serving this with glazed doughnuts, why wouldn’t you? Warm cider and fried sugar were meant to hang out together. I know this for a fact.

More Seasonal Drinks to Sip and Celebrate

If you’re stocking the bar for the season, a few other drinks fit right alongside this one – the creamy Pumpkin Pie Martini when you want something dessert-level rich, the Cherry Martini for something red and glittery, or my New Year’s Eve Countdown Cocktail for when the clock’s about to strike midnight. You can also browse them all together in 20 New Year’s Eve Cocktails to Help You Celebrate.

This post may contain affiliate links. Please read my disclosure policy.

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Mulled Cider

Spiked mulled cider made with apple cider, red wine, and spiced rum, simmered with maple syrup, honey, and warm spices. A bold batch cocktail for Halloween night, fall gatherings, or any cold evening with friends.

Course Beverage, Cocktail

Cuisine American

Keyword apple cider with rum, Christmas cocktail, fall cocktail, Halloween drink, holiday cocktail, hot alcoholic drink, maple mulled cider, maple spiced cider, mulled apple cider, mulled cider, mulled cider recipe, red wine cocktail, spiked mulled cider, stovetop mulled cider, warm cider recipe

Prep Time 3 minutes minutes

Cook Time 30 minutes minutes

Total Time 33 minutes minutes

Servings 10 cups

Calories 155kcal

Author Cathy Pollak

Equipment

• large pot For simmering everything together.
• Ladle To serve and grab slices of fruit with each pour.
• slow cooker (optional) For keeping warm during parties.
• punch bowl For storing or serving room temp or chilled.

Ingredients

• 10 cups (2.4 L) apple cider
• ½ cup (120 ml) dry red wine Syrah, Shiraz, Red Zinfandel
• 4 oz (120 ml) spiced rum
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) honey
• 3 tsps (15 ml) vanilla extract
• 5 whole cinnamon sticks
• ½ tbsp (4 g) whole cloves
• 1 tbsp (6 g) star anise
• 2 apples thinly sliced
• 2 oranges thinly sliced

Instructions

• In a large pot, combine the apple cider, red wine, spiced rum, maple syrup, honey, and vanilla. Stir to mix everything together.
  10 cups (2.4 L) apple cider, ½ cup (120 ml) dry red wine, 4 oz (120 ml) spiced rum, 1 tbsp (15 ml) maple syrup, 1 tbsp (15 ml) honey , 3 tsps (15 ml) vanilla extract
• Add the cinnamon sticks, cloves, and star anise, giving it another quick stir to distribute the spices.
  5 whole cinnamon sticks, ½ tbsp (4 g) whole cloves, 1 tbsp (6 g) star anise
• Lay the sliced apples and oranges on top of the liquid so they float as it heats. Set the pot over medium heat and bring it to a gentle simmer. Once it starts to simmer, lower the heat and let it cook for about 30 minutes, stirring occasionally to keep the flavors moving.
  2 apples, 2 oranges
• When it’s ready, ladle the mulled cider into mugs, making sure each one gets a slice of fruit. Keep it warm on low heat, or transfer it to a slow cooker on the “warm” setting if you’re serving it for a party.

Notes

• Make sure to taste before serving, cider varies, and you might want a touch more maple or honey depending on the batch.
• If your wine’s on the dry side, add an extra teaspoon of honey; if it’s sweeter, skip it.
• Slice the fruit thin enough that it floats easily, but thick enough to hold up through simmering.
• If you don't like rum, use a rye bourbon instead.
• Star anise brings a lot of character, so if you’re unsure, start with one or two pieces and taste again halfway through.
• Once cooled, strain out the spices before refrigerating to keep the flavors balanced instead of bitter.
• Leftovers poured over ice the next day hit differently, in a good way.

 

 

If you’re making this mulled cider, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240ml | Calories: 155kcal | Carbohydrates: 26g | Sodium: 5mg | Potassium: 230mg | Fiber: 1g | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 0.3mg

Have you made this Mulled Cider recipe? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mulled Cider appeared first on Noble Pig.

Pumpkin Buttermilk Muffins: Dessert With a Morning Alibi

Let’s be honest, muffins pretend to be a practical breakfast solution. It’s a subtle gaslight, but really they’re dessert with better branding. They’re cake dressed as business casual, cupcakes without the frosting, and the “healthy” ones taste like whole wheat hockey pucks, heavy on the bran dust and regret.

My pumpkin buttermilk muffins remind you why all the lies work. Buttermilk adds a tang and lift that plays right into the pumpkin’s richness, while the streusel topping doesn’t let you forget what lane you’re in: indulgent. The result is simple. Muffins that taste like the reason we all play along with the disguise in the first place. I think you’ll love them as much as I do.

Why I Love This Recipe

• Nutmeg and ginger spotlight with a cinnamon snub.
• Streusel isn’t an afterthought, it’s the strategy.
• Thick batter = bakery dome flex. Not too high, but enough.

Ingredients

What you’ll need to make these tender buttermilk pumpkin muffins with a sweet, crunchy armor of streusel.

• All-purpose flour – the base behind the rise.
• Baking powder, baking soda, salt – the lift and the edge in one.
• Nutmeg and ginger – spice with purpose.
• Butter – flavor insurance that makes it cake-adjacent.
• Granulated sugar – makes it dessert. if you want that deeper brown sugar flavor instead, my pumpkin brown sugar muffins do exactly that.
• Eggs – the binding contract.
• Pumpkin purée – the reason we’re here.
• Buttermilk – tang, tenderness, and dome power.
• Vanilla extract – background.
• Pumpkin pie spice – streusel spice.

How to Make Pumpkin Buttermilk Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and dry mix)
  Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Getting the dry mix ready first makes sure everything bakes evenly later.
• Step Two (cream and combine)
  Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth. The batter should look thick and creamy.
• Step Three (mix and fill)
  Add the dry ingredients and mix just until combined. The batter will be thick, which is what gives those tall muffin tops. Spoon it into the liners, filling each about two-thirds full.
• Step Four (make the streusel)
  Combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Rub it together with your fingers until it feels like damp sand with a few small clumps. Scatter the streusel evenly over each muffin.
• Step Five (bake and cool)
  Bake for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 10 minutes, then move to a wire rack. They’re great warm, but even better once they’ve settled.

Recipe Tips

These tips keep homemade pumpkin muffins tall, tender, and full of flavor.

• Room-temperature butter mixes faster and traps more air for that fluffy texture.
• Don’t skimp on the butter-sugar whip time. Three minutes of mixing makes all the difference.
• Don’t overmix once the dry ingredients go in. A few streaks of flour are better than tough muffins.
• Cold butter in the streusel is non-negotiable. It’s what makes the crunchy, buttery clumps.
• Streusel ingredients can be doubled if you want more. if you like that kind of thick, buttery crunch baked over a cake instead of muffins, my pumpkin crumb coffee cake is the one.
• Bake on the center rack so the tops rise evenly and the streusel doesn’t brown too fast.
• Let them rest for ten minutes before lifting out of the tin. They set as they cool.

Storage

Here’s what to do with any extra pumpkin muffins.

• Keep them covered at room temperature for 2 to 3 days; they’ll stay tender.
• For longer storage, stash them in the fridge. They’ll firm up a bit, but a quick microwave blast brings them back.
• Freeze in a single layer, then bag once solid. They’ll hold for up to 2 months.
• Thaw on the counter or warm straight from frozen if you’re impatient like me.

FAQs

• Can I use regular milk instead of buttermilk?
  You can, but the texture and flavor won’t be the same and the exaact reason I also use buttermilk in my pumpkin brown sugar crunch ice cream – the tang effect. Also, buttermilk reacts with the baking soda to give these muffins their lift and subtle tang. If you’re out, make some by stirring a teaspoon of lemon juice or vinegar into regular milk and letting it sit for about 5 minutes. It’s not quite the same, but it works in a pinch.
• Can I add cinnamon or other spices?
  You can. I skip cinnamon here so the nutmeg and ginger stay in charge, but if you want that full pumpkin spice flavor, add a little. A pinch of clove or allspice fits too, as long as it doesn’t drown out the pumpkin or buttermilk.
• Why is my streusel melting instead of staying crunchy?
  That happens when the butter gets too soft. Keep it cold and rub it in until the mix feels like damp sand with a few little clumps. If you’re nervous about it, make the streusel first and stash it in the fridge while you mix the batter.
• Can I double the recipe?
  Yes. The batter handles it fine, just mix gently once the flour goes in so it stays thick and airy. If you’re baking two pans, switch their spots halfway through so everything rises and browns evenly.

If you’re into these but want to switch things up, my sweet potato muffins with cinnamon sugar coating have the same soft middle and spiced edge, just in a different key.

Pumpkin Season, Continued

Pumpkin season never really ends around here.

• Two-Ingredient Pumpkin Cake – shortcut recipe with apple cider glaze.
• Lightened-Up Pumpkin Bread – honey and walnuts are the move.
• Pumpkin Cake Donuts – cake in donut form.

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Print Pumpkin Buttermilk Muffins Soft, spiced pumpkin muffins made with tangy buttermilk and a buttery streusel topping. The batter bakes into tall, tender muffins that taste like cake pretending to be breakfast. Course Breakfast, Brunch, Dessert, Snack Cuisine American Keyword brown sugar pumpkin muffins, buttermilk pumpkin muffins, fall muffin recipe, pumpkin buttermilk muffins, pumpkin muffin recipe with buttermilk, pumpkin muffins with streusel, Streuseled Pumpkin Buttermilk Muffins Prep Time 15 minutes minutes Cook Time 20 minutes minutes Cooling Time 10 minutes minutes Total Time 45 minutes minutes Servings 18 muffins Calories 227kcal Author Cathy Pollak Equipment 2 12-Count Muffin Tin Standard size for baking. mixing bowls One for dry, one for wet ingredients. hand mixer or stand mixer. For creaming the butter and sugar. paper liners keeps muffins from sticking. Ingredients Muffins: 3 cups (375 g) all-purpose flour 1 tbsp (14 g) baking powder 1 tsp (5 g) baking soda ¼ tsp (1 g) table salt ¼ tsp (0.5 g) ground nutmeg ⅛ tsp (0.25 g) ground ginger ½ cup (113 g) butter 1 cup (200 g) granulated sugar 2 large eggs 1 can (15 oz / 425 g) pumpkin puree ¼ cup (60 ml) buttermilk ½ tsp (2.5 ml) vanilla extract Streusel: ½ cup (100 g) granulated sugar ¼ cup (30 g) all-purpose flour 1 tsp (3 g) pumpkin pie spice 3 tbsps (42 g) cold butter cut into small pieces Instructions Preheat the oven to 350°F (177°C) and line muffin tins with paper liners. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl to evenly distribute the leavening and spices. 3 cups (375 g) all-purpose flour, 1 tbsp (14 g) baking powder, 1 tsp (5 g) baking soda, ¼ tsp (1 g) table salt, ¼ tsp (0.5 g) ground nutmeg, ⅛ tsp (0.25 g) ground ginger In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. That air you build in now helps the muffins rise. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth. ½ cup (113 g) butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 can (15 oz / 425 g) pumpkin puree, ¼ cup (60 ml) buttermilk, ½ tsp (2.5 ml) vanilla extract Add the dry ingredients to the wet and mix just until combined. Overmixing knocks out the air you’ve already built, so stop as soon as the batter looks uniform. The batter should be thick, which gives the muffins their bakery-style domes. Spoon the batter into the muffin cups, filling each about two-thirds full. For the streusel, combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Use your fingers to rub the butter into the dry ingredients until the texture feels like damp sand with a few clumps. Sprinkle it evenly over each muffin. ½ cup (100 g) granulated sugar, ¼ cup (30 g) all-purpose flour, 1 tsp (3 g) pumpkin pie spice, 3 tbsps (42 g) cold butter Bake on the center rack for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack. They’re great warm, but the texture settles as they cool. Notes Buttermilk and pumpkin purée balance each other. One brings tang, the other richness. The batter will be thick before baking. That’s what gives it lift, not what slows it down. Muffin height depends on not overfilling. Two-thirds full is the sweet spot. Mixing the streusel by hand gives the best texture. A food processor makes it too fine.   If you’re making these pumpkin buttermilk muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.   Nutrition info is an estimate and will vary depending on the brands you use.   ©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed. Nutrition Serving: 95g | Calories: 227kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2263IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Have you made these Pumpkin Buttermilk Muffins? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Pumpkin Buttermilk Muffins appeared first on Noble Pig.

The Thing About Pumpkin Brown Sugar Muffins

I’m just going to say it: pumpkin burns for brown sugar. They’re the hot and heavy pairing that makes these pumpkin brown sugar muffins taste like they should have their own mixtape. Brown sugar doesn’t just sweeten, it melts into pumpkin and drags those earthy notes up where plain sugar leaves them behind. Stir it in and the batter turns caramel orange and smells like you just lit a candle called October.

Then comes the walnut crumble, heavy on the brown sugar again, and suddenly the deal’s sealed. It bakes into a toasty crown that makes the pumpkin spice show off a little. These are the pumpkin muffins you want to wake up for, the ones that make you forget pumpkin started out as a vegetable.

Why I Love This Recipe

• It’s pumpkin, with grown up flavor.
• Brown sugar and pumpkin have an undeniable chemistry.
• Perfect morning bite, even better for late night kitchen raids.
• Made for cold air, strong coffee, and sharing.

Ingredients 

Pumpkin and brown sugar carry the flavor, everything else is just a supporting role.

• All-Purpose Flour – Holds the crumble and crumb together.
• Baking Powder + Baking Soda – The rise team.
• Pumpkin Pie Spice – Keeps the fall vibe.
• Butter – Soft in the mix, flavor on top.
• Granulated Sugar – Adds sweetness.
• Brown Sugar – Pumpkin’s everything with a molasses edge. If you’re after something a little lighter with tang, check out my pumpkin buttermilk muffins. Both are packed with brown sugar for that deep caramel flavor. You can also make it fresh with my how to make brown sugar guide.
• Eggs – The binder.
• 100% Pure Pumpkin – The real stuff, no pie mix.
• Walnuts – The chunky, crunchy crown jewels on top.

How to Make Pumpkin Brown Sugar Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crumble)
  Toss the flour, brown sugar, walnuts, melted butter, and pumpkin pie spice in a bowl until it clumps together. Nothing fancy. Set it aside while you get to the good part.
• Step Two (mix the dry stuff)
  Whisk the flour, baking powder, baking soda, and pumpkin pie spice so everything’s evenly spread. A quick whisk now means no uneven rise later.
• Step Three (cream the base)
  Beat the butter with both sugars until it looks pale and whipped. This step builds air into the batter, which keeps the muffins soft and light.
• Step Four (bring it together)
  Add the eggs, then the pumpkin, scraping down the bowl so everything mixes evenly. Add the dry ingredients and stop once the batter looks smooth. Overmixing knocks out the air you just built.
• Step Five (fill and top)
  Scoop about ½ cup (120 ml) of batter into each cup, just shy of the rim. Too full and they’ll bake right over. Use paper liners if you want larger muffins or easier cleanup. Add the crumble on top and press it lightly so it sticks.
• Step Six (bake and cool)
  Bake at 350°F (180°C) for 25 to 30 minutes, until the tops are golden and a toothpick comes out clean. Let them rest in the pan for a bit before moving them to a rack so the crumble sets and stays crisp.

Recipe Tips

Even these simple brown sugar pumpkin muffins have a few rules of play.

• Room-temperature butter makes all the difference when creaming with the sugars. Cold butter won’t whip right and you’ll lose that soft texture.
• Don’t overmix the batter once you add the flour mixture. Stop right when it comes together.
• Let the muffins cool in the pan before lifting. The crumble sets as it rests.
• Walnuts toast as they bake, no need to pre-toast.
• Paper liners help if you’re going for larger muffins or just want an easier cleanup.
• I haven’t done it, but I think browning the butter for the crumble would add some serious depth.
• If you love how brown sugar melts into everything here, my brown sugar apple cinnamon cake does the same thing with butter and apples.

Storage and Freezing

Pumpkin and brown sugar don’t lose their spark. Even days later, a warm reheat pulls it right back.

• Keep muffins in an airtight container at room temperature for 2 to 3 days.
• For longer storage, refrigerate up to a week. Rewarm before eating.
• Freeze in a single layer, then move to a freezer bag. They’ll hold for about 2 months.
• Thaw at room temperature or give them a quick oven reheat to bring the crumble back to life.

FAQs

• Can I use dark brown sugar instead of light?
  Yes. It gives a stronger molasses flavor and a darker color. Dark brown sugar also adds a bit more moisture, so you might need to bake the muffins a minute or two longer. If that deeper flavor is your thing, try it in my pumpkin crumb coffee cake where dark brown sugar does its best work. I also use dark brown sugar in my pumpkin brown sugar crunch ice cream recipe, where the darker sugar flavor is key.
• What if I don’t have walnuts?
  Pecans work, or you can leave the nuts out completely. The crumble still bakes crisp from the butter and brown sugar. If you skip the nuts, sprinkle a little coarse sugar on top before baking for texture.
• Why use both white and brown sugar?
  Brown sugar is pumpkin’s match, white sugar keeps the texture light.
• Can I use pumpkin pie mix instead of pure pumpkin?
  No. Pumpkin pie mix already has sugar and spice, which throws off the balance of the batter. Stick with 100% pure pumpkin so the brown sugar and spice mix come through clean.
• How do I keep the muffins soft after a day or two?
  Cream the butter and sugar until it’s pale and fluffy before adding anything else. That step builds the texture that lasts. Once cooled, store them airtight so moisture doesn’t settle on the topping.

More Pumpkin Recipes Worth Firing Up The Oven For

If you’re still in a brown sugar and pumpkin mood, these keep it going.

• Air Fryer Pumpkin Donut Holes – brown sugar, pumpkin purée, spice trifecta.
• Pumpkin Cake Donuts – cake mix, pumpkin purée, easy magic.
• Pumpkin Caramel Bars With Bacon – brown sugar meets bacon fat.

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Print

Pumpkin Brown Sugar Muffins

Soft, golden pumpkin brown sugar muffins made with real pumpkin purée and warm spice. Each one’s topped with a brown sugar–walnut crumble that bakes into a crisp crown. Simple ingredients, deep flavor, and a texture that stays soft for days.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword brown sugar pumpkin muffins, easy pumpkin brown sugar muffins, fall muffin recipe, pumpkin brown sugar muffins, pumpkin muffins from scratch, pumpkin muffins with walnut crumble, pumpkin spice muffins

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 18 muffins

Calories 279kcal

Author Cathy Pollak

Equipment

• 2 12-Count Muffin Tin For even baking.
• hand mixer For creaming butter and sugar.
• mixing bowls Medium and large sizes for wet and dry ingredients.
• cooling rack Lets the crumble set and muffin bottoms cool.

Ingredients

• cooking spray

Walnut Crumble Topping:

• ¼ cups (30 g) all-purpose flour
• 3 tbsps (42 g) butter melted
• ¼ cup (50 g) packed light brown sugar
• ½ cup (60 g) chopped walnuts
• ½ tsp (0.5 g) pumpkin pie spice

Pumpkin Batter:

• 2 cups (240 g) all-purpose flour
• ½ tsp (2.5 g) baking powder
• 1 tsp (5 g) baking soda
• 1 tbsp (5 g) pumpkin pie spice
• ¾ cup (170 g) butter softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (150g) packed light brown sugar
• 2 large eggs room temperature
• 15 oz (425 g) pumpkin puree

Instructions

• Preheat the oven to 350°F (180°C) and spray two standard muffin tins with nonstick spray.
  cooking spray
• To make the crumble, combine the flour, melted butter, brown sugar, chopped walnuts, and pumpkin pie spice in a small bowl. Mix until the butter is fully absorbed and the mixture forms clumps that hold together when pressed. Set aside while you make the batter.
  ¼ cups (30 g) all-purpose flour, 3 tbsps (42 g) butter, ¼ cup (50 g) packed light brown sugar, ½ cup (60 g) chopped walnuts, ½ tsp (0.5 g) pumpkin pie spice
• In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. This step helps distribute the leavening evenly.
  2 cups (240 g) all-purpose flour, ½ tsp (2.5 g) baking powder, 1 tsp (5 g) baking soda, 1 tbsp (5 g) pumpkin pie spice
• In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about three minutes. Creaming properly here gives the muffins lift and structure.
  ¾ cup (170 g) butter, ¾ cup (150 g) granulated sugar, ¾ cup (150g) packed light brown sugar
• Add the eggs one at a time, mixing just until each is incorporated. Scrape down the sides of the bowl, then mix in the pumpkin until smooth and consistent.
  2 large eggs, 15 oz (425 g) pumpkin puree
• Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until no streaks of flour remain. Stop as soon as the batter comes together to keep the muffins tender.
• Scoop just under a ½ cup (120 ml) of batter into each prepared muffin cavity, filling them just below the top. Avoid overfilling, as the batter will rise and can bake over the edge. If you prefer, line the tins with paper liners, which work well for larger muffins. Evenly divide the crumble mixture over each muffin, pressing it lightly so it adheres. If any cavities remain empty, fill them halfway with water to promote even baking.
• Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 15 to 20 minutes before transferring them to a wire rack. The crumble sets as they cool, so let them rest before removing.

Notes

• Use 100% pure pumpkin, not pumpkin pie mix. Pie mix already has sugar and spice that throw off the texture and flavor balance.
• Creaming softened butter with the sugars is worth the extra minute. It traps air that gives the muffins a light, even crumb.
• Dark pans bake faster, so start checking at 25 minutes and look for golden edges and a clean toothpick.
• If the crumble looks too dry, stir in a teaspoon of melted butter until it clumps and holds together.

If you’re making these pumpkin brown sugar muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 90g | Calories: 279kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 208mg | Potassium: 182mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2885IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Have you made these Pumpkin Brown Sugar Muffins? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Muffins appeared first on Noble Pig.

Mini Pumpkin Tarts for the Thanksgiving-to-Christmas Stretch

I like to think of my mini pumpkin tarts as living in the in-between, a dessert with one foot in two seasons. They’re perfect for the Christmas-obsessed types who want a taste of gingerbread but are being dragged through pumpkin patches and Thanksgiving pies first. You know who you are.

The gingersnap crust is your loophole (your portal), that first bite that tastes like the gingerbread man showed up early, but the pumpkin filling keeps everyone at the table happy. It’s basically holiday multitasking in tart form and keeps the Thanksgiving purists happy in the most diplomatic way.

Why I Love This Recipe

• Feels like a shortcut, tastes like tradition.
• Pumpkin at the front, gingerbread in the wings.
• Perfect for October, November, and December.
• They’re cute.

How to Make Mini Pumpkin Tarts

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Pulse gingersnaps in a food processor until fine and sandy. Stir the crumbs with sugar and melted butter until evenly moistened. Press into 4-inch (10 cm) tart pans with removable bottoms, using a measuring cup to pack and smooth.
• Step Two (bake and cool)
  Bake the crusts at 350°F (177°C) for 7 minutes until lightly fragrant and set. Cool so the butter firms up and the crust holds together.
• Step Three (mix the filling)
  Whisk the egg, sugar, salt, cinnamon, ginger, and cloves in a bowl. Add the evaporated milk and pumpkin purée until smooth and pourable. You’re aiming for a mixture that pours easily but still feels a little thick, like custard before baking. Same viscosity as my pumpkin chai pots de crème before they are set in a water bath.              
• Step Four (fill and bake)
  Pour the filling into cooled crusts and bake about 25 minutes, until the centers are set with a slight jiggle. The filling will puff up a bit while baking, then settle as it cools, totally normal.
• Step Five (chill and serve)
  Cool on a rack, then chill 2 hours or overnight. Once they’re cold, pop the tarts out of their pans and finish with a big spoonful of whipped cream.

Storage and Freezing

Here’s how to keep these individual pumpkin pies tasting fresh after the party’s over.

• In the fridge: Cover and refrigerate for up to 3 days. The pumpkin filling stays creamy and the gingersnap crust keeps its texture when stored cold.
• For leftovers: Slide any extras into an airtight container and keep them cold. Skip stacking if they’re topped with whipped cream.
• In the freezer: Freeze the tarts (without whipped cream) on a baking sheet until firm, then move them to a sealed container or freezer bag. They’ll keep about 2 months. Let them thaw in the fridge overnight before serving.

FAQs

• Can I use a graham cracker crust instead of gingersnaps?
  You can. It changes the flavor, though, with less spice and more sweetness. The texture holds up fine either way, but the gingersnap crust gives these mini pumpkin tarts that hint of gingerbread that makes them feel seasonal.
• How will I know when the pumpkin filling is done baking?
  The edges should look set, and the center should have a slight jiggle when you nudge the pan. If the surface cracks, they’ve gone a bit too long, but the flavor won’t suffer.
• What if the pumpkin filling cracks while baking?
  It happens, especially if the oven runs a little hot or the tarts stay in too long. Just let them cool, chill as usual, and cover the top with whipped cream. No one will ever know.
• Can I make these tarts in a muffin tin?
  No, you really want a tart pan with a removable bottom so they slide out easily. Otherwise you’ll be digging them out and disrupting the crust. If a muffin tin is your only option, consider making my mini pumpkin pies that work perfectly in a muffin tin, but use refrigerated pie dough.
• Can I make these mini pumpkin tarts without whipped cream?
  Yes. They’re plenty rich on their own, but a little cinnamon dusted on top or a spoon of lightly sweetened sour cream adds a nice finish.

More Ways to Use Pumpkin Purée Beyond the Pie

Pumpkin purée isn’t just pie filling. These recipes give that can a whole new job description.

• Pumpkin Cheesecake Dip – Scoopable, creamy, and simple.
• Pumpkin Tiramisu – No bake, coffee-kissed layers.
• Two-Ingredient Pumpkin Cake – Spice cake, apple cider glaze.

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Print

Mini Pumpkin Tarts

Mini pumpkin tarts with a spiced gingersnap crust that bridge pumpkin pie season and gingerbread season in one easy dessert. The creamy pumpkin filling sets perfectly after chilling, and the gingersnap crust adds a warm spice that fits anywhere between Thanksgiving and Christmas.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, Christmas pumpkin dessert, gingersnap crust pumpkin tarts, holiday pumpkin dessert, individual pumpkin pies, make-ahead pumpkin dessert, Mini Pumpkin Tarts, pumpkin purée recipe, pumpkin tart recipe, Thanksgiving pumpkin dessert

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 6 mini tarts

Calories 410kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For consistency and to press and smooth the crust evenly.
• mixing bowls For making the pumpkin filling.
• food processor To pulse the gingersnap cookies into crust.
• whisk To combine the custard filling.
• 6 mini tart pans (4-inch / 10 cm) With removable bottoms.

Ingredients

• cooking spray

Gingersnap Crust:

• 2 cups (200 g) ginger snaps cookie crumbs (or graham cracker or other favorite cookie)
• 3 tbsps (38 g) granulated sugar
• 6 tbsps (85 g) unsalted butter melted

Filling:

• 1 large egg
• ½ cup (100 g) granulated sugar
• ¼ tsp (1.5 g) table salt
• ½ tsp (1.3 g) ground cinnamon
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground cloves
• ¾ cup (180 ml) evaporated milk whole
• ½ can (7.5 oz / 213 g) pumpkin purée

Garnish:

• whipped cream

Instructions

• Preheat the oven to 350°F (177°C). Lightly coat 4-inch (10 cm) mini tart pans with removable bottoms with cooking spray.
  cooking spray
• For the crust, place the gingersnap cookies in a food processor and pulse into fine crumbs until you have 2 cups (200 g).
  2 cups (200 g) ginger snaps cookie crumbs
• Transfer the crumbs to a medium bowl and stir in the granulated sugar and melted butter until evenly moistened.
  3 tbsps (38 g) granulated sugar, 6 tbsps (85 g) unsalted butter
• Divide the mixture evenly among the tart pans, pressing it firmly into the bottoms and up the sides. Use the bottom of a measuring cup to create a compact, uniform crust.
• Set the pans on a baking sheet and bake for 7 minutes, or until the crusts are lightly fragrant and set. Remove from the oven and let cool slightly.
• For the filling, lightly whisk the egg in a medium bowl, then add the granulated sugar, salt, cinnamon, ginger, and cloves.
  1 large egg, ½ cup (100 g) granulated sugar, ¼ tsp (1.5 g) table salt, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground cloves
• Whisk in the evaporated milk and pumpkin purée until smooth and fully combined.
  ¾ cup (180 ml) evaporated milk, ½ can (7.5 oz / 213 g) pumpkin purée
• Pour the filling into the cooled crusts, dividing it evenly among the tart pans. Place the filled tarts on a baking sheet and bake for about 25 minutes, or until the filling is set but still slightly jiggly in the center. The filling will puff slightly as it bakes, then settle as it cool
• Transfer the tarts to a wire rack and let cool completely at room temperature.
• Once cooled, refrigerate for at least 2 hours or overnight to allow the filling to firm.
• Carefully remove the chilled tarts from their pans before serving. Top each tart with whipped cream.
  whipped cream

Notes

• You’ll need about 32–36 gingersnap cookies (roughly 2 ½ to 3 sleeves, depending on brand and thickness) to get 2 cups (about 200 g) of fine crumbs once crushed.
• Store-bought gingersnaps (like Nabisco or Anna’s) → ~16–18 cookies per cup of crumbs
• Homemade or thicker cookies → closer to 12–14 cookies per cup
• Bake and chill the tarts up to two days ahead.
• Use 100% pure pumpkin, not pie filling.
• The gingersnap crust can also be made with graham crackers for a milder flavor.
• The filling will puff slightly while baking and settle as it cools.
• I find that homemade whipped cream is always the best. I personally like using a piping bag with a large open star tip for a decorative touch, but you can also just dollop it on with a spoon. If you're short on time, store-bought whipped cream is a quick and convenient alternative.
• Whipped Cream Recipe: Whip heavy cream for about 1 minute until soft peaks form. Then, add 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract. Continue beating for another 2 minutes, or until it reaches a pipeable consistency, but be careful not to overbeat.

 

If you’re making these mini pumpkin tarts, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 185g | Calories: 410kcal | Carbohydrates: 48g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 220mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5600IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

Have you made these Mini Pumpkin Tarts? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mini Pumpkin Tarts appeared first on Noble Pig.

Pumpkin Chili with Ground Turkey – My Fall Default Setting

Let’s get the obvious question out of the way: does this pumpkin chili taste like pumpkin? Not even close. The pumpkin’s just back there doing some grunt work – thickening the pot, taming down the heat and adding an earthy note you can’t quite name but would notice if it wasn’t there.

I’ve messed with this one more than I usually do. There’s a heap of Better Than Bouillon (the chicken one, don’t skip it), some fajita seasoning, and a red bell pepper to work with the fajita flavor. Every fall I remember just how much this ground turkey pumpkin chili is a win.

It’s lighter than a beef chili but still has that warmth and full flavor that feels like fall in a bowl.

Why I Love This Recipe

• Tastes better than you imagine.
• Perfect pot to park on the stove for pre-trick-or-treat fuel.
• The spice, sweet and smoke flavors are all in sync.

Ingredients 

The basics that make this pumpkin chili with ground turkey all its flavor.

• Olive oil – starts it all off.
• Onion and red bell pepper – start of the flavor.
• Garlic – always.
• Ground turkey – lighter, still hearty.
• Chicken broth – keeps it smooth.
• Crushed tomatoes – go fire-roasted if you can.
• Pumpkin purée – thickens and sweetens, then disappears into the background.
• Black beans – texture and flavor.
• Fajita seasoning – shortcut spice mix with tex-mex swagger.
• Chili powder – heat.
• Better Than Bouillon – don’t skip, this is your secret weapon.
• Tabasco – just enough to sting.
• Salt and pepper – the final flavor.

How to Make Pumpkin Chili with Ground Turkey

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get things going)
  Heat a little oil in your Dutch oven and toss in the onion and bell pepper. Let them soften and pick up a little color before adding the garlic. You’re building the base flavor right here, so give it time.
• Step Two (brown the turkey)
  Push the veggies to the side and add the ground turkey. Break it up and cook until there’s no pink left. It will look a little dry at this point, but don’t worry, the broth and tomatoes will fix that.
• Step Three (make it saucy)
  Pour in the chicken broth, crushed tomatoes, pumpkin purée, Better Than Bouillon, chili powder, fajita seasoning, and Tabasco. Give it all a good stir and make sure nothing is sticking to the bottom.
• Step Four (let it hang out)
  Add the black beans and season with a little salt and pepper. Bring it to a low simmer and let it do its thing for about 30 minutes. The longer it sits, the better it gets.
• Step Five (taste and serve)
  Check the seasoning, maybe another pinch of salt, maybe a few more drops of Tabasco. Ladle it up and top however you like: cheese, sour cream, avocado, all of the above.

If you’re in the mood for another round of turkey chili, my low calorie turkey chili keeps things lighter without giving up flavor.

Recipe Tips

Little things make this ground turkey pumpkin chili what it is.

• More Tabasco or a diced jalapeño if you want it spicy.
• Ground pork, beef, or chicken work just as well as turkey.
• Don’t skip the Better Than Bouillon – just don’t.
• Taste before salting – bouillon and fajita seasoning already bring plenty.
• Tastes even better the next day so feel free to make it the day before.
• Keep it warm on the stove on trick-or-treat night. Grab a bowl between doorbell rings. Another great option for Halloween night is my hot dog chili with beans.

Storage and Freezing

Here’s how to handle leftover pumpkin chili.

• Cool it down first before packing it up.
• Fridge: lasts about 4 days in a sealed container.
• Freezer: keeps for 3 months; thaw overnight in the fridge.
• Reheat: warm it slow on the stove or in short microwave bursts.
• If it thickens: add a splash of broth to bring it back.

When I want chili that’s creamy instead of smoky, I go for my coconut chicken chili. Same comfort, different personality.

FAQs

• Why use ground turkey instead of beef?
  Turkey takes on the spices better and doesn’t fight the pumpkin. It’s lighter but still hearty.
• Is this pumpkin chili spicy?
  Just enough. Add more Tabasco or jalapeño if you want more heat.
• What makes this a savory pumpkin chili?
  No cinnamon, no nutmeg, no sweet pumpkin flavor. Just real chili that happens to have pumpkin in it.
• Does pumpkin actually change the texture?
  Yes. It thickens the pot and smooths it out in a way beans or tomatoes can’t.
• Is this a healthy chili recipe?
  While it’s not labeled that way, it does fit into that category. The ground turkey, pumpkin, and beans make it hearty and balanced without feeling over-the-top.

If you like lighter chilis that still taste rich, my ground chicken chili fits right into those same familiar flavors..

More Comfort Recipes Like This Pumpkin Chili

For when you want that same savory comfort in a different bowl.

• Roasted Garlic Pumpkin Soup with Brown Butter – smooth, earthy, roasted flavor.
• Sausage Tortellini Soup – always feels like dinner.
• Pumpkin Macaroni and Cheese – extra silky sauce, classic cheesy flavor.
• Italian Sausage Chili – robust and comforting with all the Italian spices.

This post may contain affiliate links. Please read my disclosure policy.

Print Pumpkin Chili with Ground Turkey A savory, hearty pumpkin chili made with ground turkey, black beans, and a smooth pumpkin base. It’s thick, flavorful, and built for cold nights. The kind of one-pot dinner that feels like fall without trying too hard. Course Dinner, Main Course Cuisine American Keyword fall chili recipe, ground turkey chili, healthy chili recipe, lean turkey chili, Pumpkin Chili, pumpkin chili with ground turkey, savory pumpkin chili Prep Time 15 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour Servings 8 Calories 285kcal Author Cathy Pollak Equipment measuring cups and spoons For consistency. nonstick skillet For browning the ground turkey. Dutch Oven or large pot. For making the final chili. Ingredients 2 tbsps (30 ml) olive oil 1 medium white onion diced 1 red bell pepper diced 1 (heaping) tbsp (~15 g) minced garlic 2 lbs (900 g) ground turkey (93/7) 1 cup (240 ml) low-sodium chicken broth 1 can (28 oz / 794 g) crushed tomatoes 2 cups (480 g) pumpkin purée 1 tsp (5 ml) Tabasco 1 (heaping) tbsp (~20 g) plus 1 teaspoon Better than Bouillon - chicken flavor* 1 tsp (3 g) chili powder ¼ cup (30 g) fajita seasoning 1 can (15 oz / 425 g) black beans rinsed and drained salt and pepper to taste garnish with sour cream, Monterey jack cheese and cilantro (optional) Instructions In a large nonstick skillet over medium heat, add oil and sauté the onions and bell pepper until tender, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the onion mixture to a Dutch oven or large soup pot. 2 tbsps (30 ml) olive oil, 1 medium white onion, 1 red bell pepper, 1 (heaping) tbsp (~15 g) minced garlic In the same skillet, brown the ground turkey until no longer pink. Drain any fat, especially if using a higher-fat ground meat. 2 lbs (900 g) ground turkey (93/7) Combine the chicken broth, tomatoes, pumpkin purée, Tabasco, Better than Bouillon base, chili powder, and fajita seasoning with the onion mixture in the Dutch oven. Add the cooked turkey and black beans, and bring to a simmer. Let it simmer for 30 minutes to let the flavors meld together. 1 cup (240 ml) low-sodium chicken broth, 1 can (28 oz / 794 g) crushed tomatoes, 2 cups (480 g) pumpkin purée, 1 tsp (5 ml) Tabasco, 1 (heaping) tbsp (~20 g) plus 1 teaspoon Better than Bouillon - chicken flavor*, 1 tsp (3 g) chili powder, ¼ cup (30 g) fajita seasoning, 1 can (15 oz / 425 g) black beans Season with salt and pepper to taste. salt and pepper Garnish with your choice of toppings. garnish with sour cream, Monterey jack cheese and cilantro (optional) Notes When using Better Than Bouillon Base (a brand name), keep in mind that it’s not your only option. You can also use bouillon powder or dissolved cubes. However, Better Than Bouillon Base offers a much better flavor than regular chicken bouillon. Ground pork, beef, or chicken can replace the turkey. Taste before adding salt; Better Than Bouillon and fajita seasoning add plenty. The flavor deepens overnight, so it’s great made a day ahead. For a thicker chili, let it simmer uncovered for the last 10 minutes.   If you’re making this pumpkin chili with ground turkey, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card Nutrition info is an estimate and will vary depending on the brands you use. ©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed. Nutrition Serving: 250g | Calories: 285kcal | Carbohydrates: 22g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 740mg | Potassium: 915mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8100IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 3mg

Have you made this Pumpkin Chili with Ground Turkey? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Chili with Ground Turkey appeared first on Noble Pig.

Fluffy Pumpkin Pancakes Worth Waking Up For

When I start making my fluffy pumpkin pancakes, it’s basically my bat signal that fall is here. I’ve always been a pancake girlie, and this stack is one I look forward to every year.

The whipped egg whites are what take these pumpkin cinnamon pancakes from flat diner cakes to the tallest, loftiest stack. Then the cinnamon syrup seeps into every craggy edge, and suddenly breakfast tastes exactly like all October mornings should.

Why I Love This Recipe

• Fluffy enough to brag about.
• Pumpkin flavor is turned all the way up.
• Leftover cinnamon syrup can be used on ice cream later.

Ingredients

What you need for pumpkin pancakes with cinnamon syrup:

• All-purpose flour – pancake batter and thickens the syrup.
• Granulated sugar – classic sweetener.
• Light brown sugar – adds caramel flavor to the syrup.
• Baking powder – the lift before the egg whites.
• Cinnamon – the spice you’ll taste first and last.
• Ginger + Nutmeg – spice duo.
• Vanilla extract – in the batter and the syrup.
• Pumpkin purée – the reason these pancakes exist.
• Whole milk – smooths the batter.
• Large egg – yolk for body, whites for lift.
• Butter – melted in for flavor.
• Water – the base for the syrup.

How to Make Pumpkin Pancakes with Cinnamon Syrup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the syrup)
  Start with the cinnamon syrup. Stir the sugars, flour, and cinnamon together in a small saucepan, then add the vanilla and water. Bring it to a boil, let it bubble for a minute, then pull it off the heat. Set it aside until the pancakes are ready.
• Step Two (mix the dry and wet)
  In one bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and ginger. In another, beat the yolk with milk, pumpkin, and vanilla, then slowly stir in the melted butter. Mix the wet into the dry until it looks like batter, not paste.
• Step Three (fold in the fluff)
  Whip the egg white until stiff peaks form and fold it into the batter. This is the move that makes your pumpkin pancakes puff tall on the plate.
• Step Four (cook and serve)
  Heat a greased griddle to medium-high (about 375°F/190°C). Scoop about ¼ cup (60 ml) batter for each pancake, cook until bubbles show and the edges look dry, then flip until golden. Stack them high, pour on the cinnamon syrup, and keep extras warm in a low oven if needed.

Recipe Tips

Little things that make a big difference with pumpkin pancakes:

• Mix the dry and wet ingredients separately so the batter blends evenly.
• Let the batter rest for 10 minutes. It hydrates the flour and makes the pancakes softer.
• Beat the egg white to stiff peaks and fold it in gently so the air doesn’t deflate.
• Use a ¼ cup (60 ml) scoop so every pancake cooks at the same pace.
• Flip when bubbles show and the edges look set. That’s your cue they’re ready.
• If you’re not using a griddle, a nonstick skillet works best. The pan is hot enough when a drop of water skitters across the surface.
• Keep pumpkin pancakes on a rack in a 200°F (95°C) oven so they stay crisp instead of steaming limp in a stack.
• Beating the egg white separately is what makes these pumpkin pancakes rise tall. If you want another trick for height, my secret to the fluffiest pancakes uses a boxed mix with yogurt and still turns out surprisingly tall.
• If you’re planning ahead past fall, my chocolate pancakes are perfect for winter mornings, especially around Christmas.

Storage and Freezer

Make a batch now, stash it, and thank yourself later when fall mornings have you in the pumpkin mood.

• Leftovers – Pancakes keep in the fridge for about 3 days. Heat them up and they taste like you just flipped them.
• Freezing pancakes – Stack with parchment, slide into a freezer bag, and you’ve got breakfast on deck. Straight from frozen to toaster or oven works.
• Syrup storage – The cinnamon syrup hangs out in the fridge for a month. Warm it up before pouring so it runs the way it should.

FAQs

• Are there egg substitutes for the pumpkin pancakes?
  You can use applesauce, mashed banana, or yogurt if you need an egg-free version. Just know they won’t puff up the way they do with whipped egg whites.
• Can I adjust the spice levels?
  Yes. Add more cinnamon, cut back the nutmeg, or keep it mild if that’s your style.
• Can I make pumpkin cinnamon pancakes without baking powder?
  Baking powder is what gives the pancakes lift. You can use baking soda with vinegar or buttermilk instead, but the texture won’t be quite the same.
• Can I make the cinnamon syrup with less sugar?
  Yes. Cut back the granulated sugar and the syrup will still come through strong with cinnamon.

More Fall Breakfasts

More ways to keep fall mornings spiced and sweet:

• Butternut Squash Cinnamon Rolls with Cream Cheese Glaze – pillowy.
• Pumpkin Crumb Coffee Cake – all the spices.
• Streuseled Pumpkin Buttermilk Muffins – buttery topping.
• Air Fryer Pumpkin Donut Holes – best with coffee.
• Lightened-up Pumpkin Bread – easy and spiced.

This post may contain affiliate links. Please read my disclosure policy.

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Fluffy Pumpkin Pancakes with Cinnamon Syrup

Fluffy pumpkin pancakes stacked with homemade cinnamon syrup for a fall breakfast worth freezing extras for.

Course Breakfast, Brunch

Cuisine American

Keyword best pumpkin pancakes, cinnamon syrup for pancakes, Easy Pumpkin Pancakes with Homemade Cinnamon Syrup, Fall Breakfast Ideas, fall breakfast recipes, fluffy pumpkin pancakes, homemade cinnamon pancake syrup, pumpkin cinnamon pancakes, pumpkin pancake recipe, Pumpkin Pancakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Batter Resting Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 365kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For consistency.
• mixing bowls Separate for dry and wet ingredients.
• Griddle or nonstick, or cast iron skillet. For even cooking.
• cooling rack So pancakes don't steam.
• Saucepan For making the syrup.
• hand mixer To beat the egg white for fluffy pancakes.

Ingredients

Cinnamon Syrup:

• ½ cup (100 grams) granulated sugar
• ½ cup (100 grams) light brown sugar
• 2 tbsps (16 grams) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) vanilla extract
• 1 cup (250 ml) water

Pumpkin Pancakes:

• 1 cup (130 grams) all-purpose flour
• ½ cup (100 grams) granulated sugar
• 1¾ tsps (7 g) baking powder
• ½ tsp (1.5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• 1 large egg separated, room temperature
• ¾ cup (177 ml) whole milk
• ½ cup (122 g) pumpkin purée
• ½ tsp (2.5 ml) vanilla extract
• ½ cup (112 g) butter melted, slightly cooled

Instructions

• For the cinnamon syrup, in a small saucepan combine sugars, flour, and cinnamon. Stir well, then add vanilla and water. Bring to a boil, stirring occasionally, then remove from heat and set aside until ready to use.
  ½ cup (100 grams) granulated sugar, ½ cup (100 grams) light brown sugar, 2 tbsps (16 grams) all-purpose flour , 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract , 1 cup (250 ml) water
• For the pancakes, in a large bowl whisk together flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
  1 cup (130 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, 1¾ tsps (7 g) baking powder, ½ tsp (1.5 g) ground cinnamon, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground nutmeg
• In a medium bowl lightly beat the egg yolk. Add milk, pumpkin, and vanilla. Slowly stir in melted butter so it doesn’t cook the yolk. Mix into dry ingredients just until combined.
  1 large egg, ¾ cup (177 ml) whole milk, ½ cup (122 g) pumpkin purée, ½ tsp (2.5 ml) vanilla extract, ½ cup (112 g) butter
• In another bowl beat the egg white until stiff peaks form, then gently fold into the batter.
• Heat a greased griddle or skillet over medium-high heat (about 375°F/190°C). Pour about ¼ cup (60 ml) batter for each pancake. Cook until bubbles form and edges look dry, then flip and cook until golden.
• Serve with warm cinnamon syrup, or keep pancakes warm on a rack in a 200°F/95°C oven.

Notes

• Nutrition information is calculated for three pancakes with approximately one tablespoon (15 ml) of cinnamon syrup.
• For a sweeter breakfast, add more syrup when serving.
• Pancakes can be made ahead and frozen; reheat from frozen in the toaster or oven.
• The syrup keeps in the refrigerator for up to one month. Warm before serving.

 

If you’re making these fluffy pumpkin pancakes with cinnamon syrup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

 

 

 

 

Nutrition

Serving: 180g | Calories: 365kcal | Carbohydrates: 46g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 280mg | Potassium: 210mg | Fiber: 1g | Sugar: 25g | Vitamin A: 6500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg

Have you made these Fluffy Pumpkin Pancakes with Cinnamon Syrup? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fluffy Pumpkin Pancakes with Cinnamon Syrup appeared first on Noble Pig.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

This lightened-up pumpkin bread stays soft, golden and pulls off the trick of being about half the calories without tasting like it gave anything up. Honey and olive oil keep it tender, the spices give it the required fall-kissed vibe. Every slice makes you feel like you got away with something.

The caveat is, you’ll bake it once and then three more times because suddenly morning coffee feels incomplete without it. Toast it, smear it or eat it plain standing at the counter – either way this pumpkin bread holds its ground every time.

Why I Love This Recipe

• Half the calories, still makes you forget it’s “lighter.”
• Spiced just enough to feel reckless with your coffee.
• This pumpkin loaf dares you to take another bite again…and again.

Ingredients

What goes into this lightened-up pumpkin bread:

• Whole wheat + all-purpose flour – hearty and soft.
• Pumpkin puree – pure pumpkin flavor.
• Honey – sweet and moist.
• Olive oil – keeps it tender.
• Eggs – hold it together.
• Brown sugar Splenda – lighter sweetness.
• Walnuts – crunchy bites.
• Pepitas – toasted top.
• Spices – cinnamon, nutmeg, ginger, allspice, cloves.
• Baking soda, baking powder, salt – lift and balance.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pan and oven)
  Heat the oven to 350°F (175°C) and grab an 8×4-inch (20×10 cm) loaf pan. I like to give it a spray of cooking oil and line it with parchment so I can lift the loaf right out after baking.
• Step Two (mix the dry stuff)
  In a big bowl, whisk together the flours, baking soda, baking powder, spices, and salt. Using both whole wheat and all-purpose makes this a lighter pumpkin bread that still bakes up soft.
• Step Three (blend the wet ingredients)
  Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda right into the bowl. A quick blend gives you a smooth, pumpkin-colored batter that smells like fall already.
• Step Four (add the crunch)
  Fold in the walnuts so it becomes a true pumpkin walnut bread with little bites of texture in every slice. If you like a nutty topping, my pumpkin brown sugar muffins bake walnuts right into a crumble topping that’s hard to resist.
• Step Five (top and bake)
  Pour the batter into the prepared pan and scatter pepitas across the top. Bake for about 40–45 minutes, until a toothpick in the center comes out clean.
• Step Six (cool and enjoy)
  Let the loaf cool in the pan for 10 minutes, then move it to a rack. Slice it once it’s cooled down, or tear off a warm piece if you can’t wait.

Recipe Tips

Here’s how to make this lighter pumpkin bread your own without losing the point of the recipe:

• Use pecans instead of walnuts, or leave out the nuts completely for a nut-free version.
• For an even lower calorie pumpkin bread, leave out the honey. It still bakes up slightly sweet with the same soft texture. For another lighter dessert, my two-ingredient pumpkin cake is about as simple as it gets, but skip the glaze if you want to keep the calories lower.
• Don’t substitute the brown sugar Splenda. It’s the piece that really keeps this pumpkin bread on the lighter side if that’s important to you.

Storage & Leftovers

Here’s how to keep this lighter pumpkin bread tasting fresh after it comes out of the oven:

• Counter: Once cooled, wrap tightly or keep in an airtight container. Good for 2–3 days at room temperature.
• Fridge: Keeps well for up to a week if you prefer it chilled.
• Freezer: Slice the loaf, wrap each piece, and store in a freezer bag. Thaws quickly on the counter or in the toaster.

Freezing works especially well with this lower calorie pumpkin bread since it keeps the texture soft even after thawing.

FAQs

• Can I make this into whole wheat pumpkin bread only?
  Yes, you can use all whole wheat flour, but the loaf will bake up denser and less tender than the lighter blend.
• Is this really a lower calorie pumpkin bread compared to regular recipes?
  Most pumpkin breads hover around 400–500 calories a slice. This one lands closer to 237 per slice, so you’re looking at about half the calories without losing flavor.
• Can I bake this pumpkin bread with honey only, no Splenda?
  You can, but it won’t qualify as a lightened-up loaf. Honey adds flavor, but the brown sugar Splenda is what keeps the calories in check. If you ever want to take a break from the lighter side, my pumpkin buttermilk muffins are rich and buttery with a streusel top.
• What other add-ins work besides walnuts?
  Pecans, chocolate chips, or dried cranberries all work here, but keep in mind extras make it richer than the lighter pumpkin walnut bread. This bread keeps things light, but if you want the indulgent version, my pumpkin crumb coffee cake goes all out with a thick, buttery crumble topping.

More Pumpkin Recipes to Try

If you’re in a pumpkin mood, these belong on your list:

• Pumpkin Icebox Cake – cool and creamy.
• Mini Pumpkin Pies – small but rich.
• Pumpkin Cake Donuts – sugar-dusted rings.
• Pumpkin Tiramisu – pumpkin meets espresso.

This post may contain affiliate links. Please read my disclosure policy.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread is made with honey, olive oil, and walnuts for a soft, spiced loaf that’s about half the calories of classic pumpkin bread.

Course Breakfast, Dessert

Cuisine American

Keyword lightened up pumpkin bread, lower calorie pumpkin bread, pumpkin bread with honey, pumpkin walnut bread, reduced calorie pumpkin bread, whole wheat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The right size for a tall loaf.
• mixing bowls Large enough for all ingredients.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes it easy to lift out the loaf.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin puree
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Spray an 8x4-inch (20x10 cm) loaf pan with cooking spray and line with parchment paper for easy removal.
  cooking spray
• In a large bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda. Blend until smooth.
  2 large eggs, 1 cup (245 g) pumpkin puree, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Stir in the chopped walnuts.
  1 cup (120 g) chopped walnuts
• Pour the batter into the prepared loaf pan. Sprinkle the pepitas over the top.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• For a nut-free version, leave out the walnuts and pepitas.
• To cut calories further, leave out the honey. The loaf will still bake with a hint of sweetness and a soft texture.
• Stick to brown sugar Splenda for this recipe. Substitutions won’t give the same lightened-up result.

 

If you’re making this lightened-up pumkin bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 87g | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 1.5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 158mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3360IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.

Pumpkin Tiramisu That Beats the Classic

Pumpkin and coffee don’t sound like they should belong together, but they do (hello, pumpkin spice latte). Sometimes I think this version is even better than traditional tiramisu… I know, it’s hard to imagine. But here’s what happens: the mascarpone stays creamy and light, the cocoa powder and spice add warmth, and the ladyfingers soak up just enough espresso to make the whole thing addictive. There’s no oven usage with this one, no complicated steps, and the layers only get better the longer they sit.

I like pulling this one out in early fall, when I haven’t given in to the warm, gooey desserts but still want something cold and fall-kissed enough to feel like a seasonal flex. My version of no-bake pumpkin tiramisu is smooth, a little decadent, and the kind of treat that keeps me sneaking back to the fridge with a bowl and spoon.

Why You’ll Love This Recipe

• Layers look dramatic, but it’s fridge work.
• Pumpkin + mascarpone + fall showing off.
• Coffee-soaked ladyfingers keep it grown up.

Ingredients 

Making this creamy pumpkin mascarpone dessert doesn’t require much.

• Pumpkin purée – pure pumpkin, not pie filling. And if cold and creamy pumpkin desserts are your thing, my pumpkin chai pots de crème goes full custard mode.
• Mascarpone – keeps the cream silky.
• Heavy cream – whipped to soften the mix.
• Sugar – just enough sweetness.
• Pumpkin pie spice – the fall shortcut.
• Vanilla – warmth.
• Coffee or espresso – cooled for dipping.
• Maple syrup or liqueur – optional boost.
• Ladyfingers – the bones of tiramisu.
• Cocoa powder – the final dusting.

How To Make Pumpkin Tiramisu

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the cream)
  Stir together pumpkin purée, sugar, pumpkin pie spice, and vanilla until smooth. Add mascarpone and keep mixing until it’s silky.
• Step Two (whip it light)
  Whip the heavy cream to soft peaks, then fold it into the pumpkin mix. This is where it gets that fluffy texture.
• Step Three (coffee dip)
  Combine cooled coffee with maple syrup or liqueur if you like. Dip each ladyfinger quickly so they soak up flavor without turning soggy.
• Step Four (layer one)
  Lay the dipped ladyfingers in a 9×9-inch (23×23 cm) pan. I managed 6 across the top, then 3 down the bottom left, and 3 halves across the bottom right. You’ll need to play around depending on your dish.
• Step Five (cream and repeat)
  Spoon half of the pumpkin cream over the cookies, then repeat with another layer of dipped ladyfingers and the rest of the cream.
• Step Six (chill and finish)
  Cover it up and chill for at least 4 hours, overnight if you can. Right before serving, dust the top with cocoa powder.

Recipe Tips

A few things to think about when making this creamy pumpkin dessert.

• Test one ladyfinger in the coffee before dipping the whole batch to see how quickly it soaks.
• Fold the whipped cream in gently so the filling stays light.
• Give it an overnight chill if you can; pumpkin tiramisu tastes even better the next day.
• Use the maple syrup or liqueur if your ladyfingers aren’t already sugared.
• Cocoa goes on at the very end so it doesn’t fade in the fridge.
• If you want to sip something alongside this tiramisu, my pumpkin cream cold brew makes a perfect match.

Storage and Leftovers

This layered pumpkin dessert is great for a few days, but not so much for freezing.

• Leftovers – Keep it covered and chilled for up to 3 days. The cream stays smooth and the ladyfingers hold together.
• Freezing – Not the best move for pumpkin mascarpone desserts. The filling breaks once thawed and the cookies turn soft in all the wrong ways.

FAQs

• Can I use pumpkin pie filling instead of pumpkin purée?
  No, pie filling is already sweetened and spiced. Stick with pure pumpkin for this tiramisu. I even stick with pure pumpkin for my mini pumpkin tarts because I like to control the spice level.
• What if I don’t want to use coffee?
  Dip the ladyfingers in hot chocolate or chai tea instead. It’s not classic tiramisu, but it still gives you that no bake pumpkin dessert vibe. If coffee is your thing, my mini espresso cheesecakes are another fun way to get that flavor.
• Can I make pumpkin tiramisu ahead of time?
  Yes, and you should. The layers need at least 4 hours to set, and an overnight chill makes this creamy pumpkin dessert taste even better.
• Can I use cream cheese instead of mascarpone?
  You can, but the texture changes. Cream cheese makes it denser and tangier, while mascarpone keeps it smooth and mild. If you want that tangy cream cheese-mascarpone combo, make my toffee tiarmisu which uses that mash up.
• What pan size works best?
  A 9×9-inch (23×23 cm) dish fits the layers perfectly. You can use a similar-sized casserole or trifle dish if that’s what you have. Same pan size I use for my tiramisu brownies if you’re looking for another way to enjoy the coffee-mascarpone flavors.
• How should I serve it?
  Scoop it straight from the pan, or cut neat squares if you’ve given it plenty of chill time.

More Pumpkin And Tiramisu Desserts

Other desserts to check out if you’re into pumpkin and tiramisu flavors:

• Lemon Tiramisu – a spin on the layered classic.
• Tiramisu Cookies – all the flavor in a handheld bite.
• Pumpkin Cheesecake Dip – creamy pumpkin without the layers.
• No Bake Pumpkin Icebox Cake – another fridge dessert that layers pumpkin cream.

If you like desserts that sit somewhere between soft cake and creamy layers, my German chocolate poke cake lives in that same space but with caramel, coconut, and chocolate.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Tiramisu (Easy No-Bake Dessert)

Pumpkin tiramisu layers spiced pumpkin mascarpone cream with espresso-soaked ladyfingers and cocoa powder. This creamy no bake dessert is smooth, chilled, and the perfect way to bring pumpkin into a classic Italian treat.

Course Dessert

Cuisine Italian-American

Keyword canned pumpkin recipes, Christmas pumpkin dessert, cold creamy dessert, cold pumpkin dessert, creamy pumpkin dessert, easy pumpkin dessert for fall, no bake pumpkin dessert, pumpkin dessert for fall, pumpkin mascarpone dessert, pumpkin tiramisu, Thanksgiving Dessert, tiramisu with pumpkin

Prep Time 25 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 9

Calories 305kcal

Author Cathy Pollak

Equipment

• mixing bowls For whisking and folding.
• hand mixer To whip the cream.
• baking dish 9x9 (23x23) Perfect size for this recipe.
• rubber spatula For folding cream into the mascarpone.
• fine-mesh sieve To dust cocoa evenly on top.

Ingredients

• 1 cup (240 g) pumpkin puree
• ¾ cup (150 g) granulated sugar
• 1 tsp (3 g) pumpkin pie spice
• 1 tsp (5 ml) vanilla extract
• 1 container (8 oz / 227 g) mascarpone cheese room temperature
• 1 cup (240 ml) heavy whipping cream
• 1½ cups (360 ml) brewed coffee or espresso cooled
• 1 tbsp (15 ml) maple syrup or coffee liqueur (optional)
• 1 package (7 oz / 200 g) ladyfingers (Savoiardi is my preferred brand)
• unsweetened cocoa powder for dusting

Instructions

• In a mixing bowl, whisk together the pumpkin purée, sugar, pumpkin pie spice, and vanilla until combined. Add the mascarpone and mix until smooth.
  1 cup (240 g) pumpkin puree, ¾ cup (150 g) granulated sugar, 1 tsp (3 g) pumpkin pie spice, 1 tsp (5 ml) vanilla extract, 1 container (8 oz / 227 g) mascarpone cheese
• In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the pumpkin–mascarpone mixture.
  1 cup (240 ml) heavy whipping cream
• In a shallow dish, stir together the cooled coffee and maple syrup or liqueur, if using.
  1½ cups (360 ml) brewed coffee or espresso, 1 tbsp (15 ml) maple syrup
• Quickly dip each ladyfinger in the coffee mixture and arrange them in a 9x9-inch (23x23 cm) pan. (I fit 6 lengthwise across the top, then 3 horizontal along the bottom left, and 3 halves across the bottom right. You may need to adjust depending on your pan.)
  1 package (7 oz / 200 g) ladyfingers
• Spread half of the pumpkin cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
• Cover and refrigerate for at least 4 hours, or overnight. Dust the top with cocoa powder before serving.
  unsweetened cocoa powder

Notes

• A trifle dish works if you want to show off the layers.
• Make it kid-friendly by dipping ladyfingers in hot chocolate instead of coffee.
• Use soft ladyfingers if you prefer a cakier texture, crisp if you want more bite.
• A sprinkle of crushed gingersnaps or pecans on top adds crunch.
• Bring mascarpone to room temperature before mixing so it blends smooth with the pumpkin.

 

If you’re making this pumpkin tiramisu, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 145g | Calories: 305kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 75mg | Potassium: 180mg | Fiber: 2g | Sugar: 17g | Vitamin A: 6200IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Have you made this Pumpkin Tiramisu? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Tiramisu (Easy No Bake Dessert) appeared first on Noble Pig.

Crockpot Apple Crisp Recipe

Crockpot apple crisp has become one of my favorite ways to do dessert when I don’t want to bother with pie. All the flavors are there: tender apples, warm cinnamon, and a buttery oat topping, but the slow cooker takes care of the work.

The real challenge is keeping that topping from turning soft in a crockpot, and that’s where my paper towel trick comes in. It keeps condensation from dripping back onto the crisp, so the topping actually bakes up golden and crunchy, just like it should.

Why I Love This Recipe

• It’s the kind of dessert that frees up oven space, which is a lifesaver during holidays or family dinners.
• The slow cooker makes it nearly impossible to overbake the apples. They stay soft without turning to mush.
• Leftovers are good the next day, especially warmed up with a scoop of ice cream.

Ingredients

Recipe Tips

Storage and Freezing

Here’s how I handle leftovers so the topping doesn’t lose its crunch.

• Fridge: I let the apple crisp cool all the way, then slide it into a container and stash it in the fridge. It’ll stay good for about three days, but the sooner you eat it the better that topping tastes.
• Freezer: This crockpot apple crisp freezes just fine. Once it’s cooled, I scoop it into a freezer-safe container and forget about it for up to three months.
• Reheat: When I’m ready for more, I thaw it in the fridge overnight and pop it in a 350°F (175°C) oven. A little oven time brings the topping back to life and makes it taste freshly baked again.

Frequently Asked Questions

• Can I make this crockpot apple crisp with apple pie filling?
  Yes, you can use canned apple pie filling instead of fresh apples. Since it’s already sweetened and thickened, I’d cut back a little on the sugar and flour. The topping will still bake up crisp when you use the paper towel trick. For the full shortcut version, I also have an Easy Apple Crisp with Apple Pie Filling that skips the prep.
• What if I only have 3 ingredients?
  You can do a shortcut version with apple pie filling, a box of cake mix, and butter. It’s not the same as this homemade crockpot apple crisp recipe, but it does the job when you want something quick from the slow cooker.
• Can I double this recipe?
  If you have a bigger crockpot, yes. Just make sure the topping still covers the apples in an even layer, otherwise it won’t crisp up the same way.
• How do I keep the topping from getting soggy?
  That’s where the paper towel trick saves the day. Lay thick paper towels under the lid so they soak up condensation instead of dripping back onto the topping. I use Bounty because the thin half-sheets don’t cut it here.
• Can I make this ahead of time?
  It’s best served the same day, but you can reheat it. Store leftovers in the fridge and warm them in the oven before serving so the topping crisps up again.
• Can I use quick oats instead of old-fashioned oats?
  I wouldn’t. Quick oats don’t give the topping that crunchy texture, and you’ll miss out on what makes an apple crisp an actual crisp.

More Apple Desserts to Enjoy 

If you’re still in the mood for apples, here are a few more desserts I love making.

• Amish Apple Fritter Bread – swirled with apples and cinnamon sugar.
• Upside Down Apple Pie – the gooey filling and flaky crust bake in reverse.
• Butterscotch Apple Cake – tender apple cake with a sweet butterscotch flavor.
• German Apple Cake – simple, rustic, and full of apple slices.
• Butterscotch Apple Crisp – a crisp with a butterscotch twist.

This crockpot apple crisp proves you don’t need the oven to get a dessert that feels homemade. The apples turn out tender, the topping stays crunchy, and it’s a recipe I make on repeat once apple season hits. Serve it right from the slow cooker or add a scoop of ice cream on top, either way it’s ready to make the table happy.

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Print

Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp with tender apples and a crumbly oat topping that stays crunchy thanks to a simple paper towel trick.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 8

Calories 343kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons To keep the sugar, flour, and oats in the right proportions.
• mixing bowls One for the apple filling and another for the crisp topping.
• Knife To slice the apples evenly so they cook at the same pace.
• Crockpot (6-quart / about 5.7 liters) – the perfect size for this apple crisp recipe. Anything smaller may overflow once the apples cook down.
• wooden spoon For stirring the apple mixture and serving at the end.

Ingredients

• cooking spray

Filling:

• 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
• ½ cup (100 g) granulated sugar
• 2 tbsps (16 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (50 g) old-fashioned oats
• ½ cup (65 g) all-purpose flour
• ¾ cup (150 g) light brown sugar packed
• ½ cup (113 g) cold unsalted butter cut into 8 slices
• 1 tsp ( 3 g) ground cinnamon
• ¼ tsp (1 g) kosher salt

Garnish:

• vanilla ice cream

Instructions

• Spray the bottom of the crockpot with cooking spray or brush it with melted butter.
  cooking spray
• In a medium bowl, toss together the apple filling ingredients and place them in the bottom of the crockpot.
  5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• In another bowl, mix the topping ingredients, using a fork or your hands to mash the butter until the mixture becomes crumbly.
  ½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
• Sprinkle the crumble evenly over the apple filling in the crockpot.
• Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 half-sheets, keeping them connected), ensuring full coverage without sagging onto the crisp. Place the lid on and set the crockpot to HIGH for 1 1/2 hours or LOW for 2 1/2 to 3 hours for perfect apple crisp.*
• Uncover, discard the paper towels, and cook for 1 more hour. Turn off the heat or set to warm, and let the crisp cool for about 20 minutes before serving.
• Serve on its own or with scoops of vanilla ice cream.
  vanilla ice cream

Notes

• You can mix in a few pears with the apples as long as they’re still firm. Overripe ones will break down too much in the slow cooker.
• This recipe was tested in a 6-quart (5.7 L) crockpot. If you use a smaller one, watch for bubbling at the edges.
• The paper towel trick works best with thicker towels like Bounty. Thinner or half-sheets won’t absorb enough condensation.
• For a shortcut, canned apple pie filling works, but you’ll want to reduce the sugar in the recipe since the filling is already sweetened.

 

For optimal outcomes when making this Crockpot Apple Crisp, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 190g | Calories: 343kcal | Carbohydrates: 59g | Protein: 3g | Fat: 12g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 190mg | Fiber: 4g | Sugar: 42g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg

Have you tried this Crockpot Apple Crisp? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crockpot Apple Crisp (Slow Cooker) appeared first on Noble Pig.