We whipped up this bubbly pumpkin crisp in honor of Canadian Thanksgiving. Ok, who are we kidding, you know we love all things pumpkin flavor so we had to give this a try.
Were you around last year for Canadian Thanksgiving? If you weren’t, we partnered with @joyfulhostess to create the Ultimate Thanksgiving Guide. Joyful Hostess shared 10 tips to make hosting Thanksgiving super easy and most importantly fun for you (the hostess) and the guests. And we at Bubbly Side of Life, took every traditional Thanksgiving dish, and bubbly-ized it. And yes, it’s true, everything is better with bubbly.
People always ask why I bake with bubbly. And to be honest, it started as a really fun experiment and we didn’t think we’d do anything with the recipes. But then the recipes were turning out delicious and depending on the recipe, it was light and airy and we thought, heck, we’re on to something. So, we started sharing them.
This is our fun way to prove to all our doubters (ok, we’re not really trying to prove anything but….) that everything really is better with bubbly!
Bubbly Pumpkin Crisp
If you have been here for a bit, you know I personally don’t love pumpkin pie or any pie crust for that matter. So that is why I really wanted to try a pumpkin crisp recipe, bubbly style, of course.
Not a typical pumpkin crisp as we did add a “crust” layer at the bottom which is completely optional. We made it both ways actually and as a true pumpkin crisp recipe, no bottom layer was needed (or wanted).
But some of my tasters wanted to eat it as a bar, in which case you definitely needed that bottom layer.
Bubbly Pumpkin Crisp
- 1 (15-oz) Canned pumpkin
- 1 cup Sugar
- 3 large Eggs
- 2 teaspoons Pumpkin pie spice
- 2 teaspoons Pure vanilla extract
- 1/3 cup Heavy cream
- 1/3 cup Bubbly
- 1/2 c butter
- 1 c flour
- 2/3 c packed brown sugar
- 1 T sugar
- 1/2 T cinnamon
- Preheat oven to 375°F. Prepare a 9×9 dish with either butter or non-stick cooking spray.
- In a small/medium bowl, combine flour and sugars.
- Dice up cold butter into small chunks.
- Add butter to flour, cinnamon and sugar mixture and use a fork to mash the butter into the mixture. Or pinch the butter chunks into the mixture. I do a combo a both.
- Spread half the cinnamon streusel on the bottom of the pan. (Optional for true pumpkin crisp recipe, needed if you want to serve these as bars.)
- Place it into the oven while it’s preheating. Remove from oven once it’s preheated.
- In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, and vanilla extract.
- Whisk in heavy cream until smooth.
- Add bubbly, stir to combine.
- Pour into prepared 9×9 pan on top of the cinnamon streusel.
- Spread remaining cinnamon streusel on top of pumpkin mixture in an even layer.
- Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
- Top with bubbly whipped cream.
To make the Bubbly Whipped Cream:
- 1/2 cup Heavy Whipping Cream
- 1 TBSP (heaping) Powdered Sugar
- 1t Sparkling Wine
You can either use a personal blender or a hand blender to make this. Combine all ingredients and blend until it thickens to whipped cream consistency.
We love all the pumpkin flavors so we’ve spent a bit of time taking traditional pumpkin recipes and bubbly-izing them.
You know what else we love? Fall themed cocktails and mocktails. We share these all the time on Bubbly Side of Life Pinterest. And you know what’s amazing about Pinterest, you can save your mocktails and cocktails to a board to make them easy to find when you need them.
You have to try the sparkling caramel apple cocktails! They would make a great after dinner dessert/drink!
And we shared the BEST sangria I have ever made on Instagram on October 7th…of course, is was our Thanksgiving Sangria and it deserves to be made on repeat all season long. (Go and bookmark it for easy access later.)