When I made apple crisp earlier this Fall, I wondered if I could find any similar recipes, but with pumpkin. After some internet searching, I found some interesting recipes for pumpkin crisp that incorporate yellow cake, but nothing like what I was envisioning. So, I decided to create it myself!
I used the same topping as the apple crisp from Martha Stewart (see the above link). Why mess with perfection? Here's what I used for the pumpkin part:
3 pound sugar pumpkin
3/4 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
Preheat oven to 375 degrees. Cut up the pumpkin into small 1/2 inch cubes. Toss pumpkin with the rest of the dry ingredients. Bake pumpkin, without the topping, for 10 minutes. Add Martha's topping and bake the whole thing for 55-60 minutes (cover with foil about halfway through if it starts to get too brown. I always have to do this with crisps).
Serve warm - and here's the most important part - with ice cream! Seriously, the ice cream is a definite must. The crisp is a little dry because pumpkin doesn't have as much natural juices as other crisp fruit, like apples or peaches. Also, I like this better the day after I made it. Letting it sit out for a while gave the flavors a chance to develop and get even better.