Description
This Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie, featuring a creamy pumpkin filling topped with a crunchy oat and brown sugar crisp. Perfect for fall gatherings!
Ingredients
Scale
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 (12 oz) can evaporated milk
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. - Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour into the prepared baking dish. - Prepare the Crisp Topping:
In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly. - Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40-45 minutes, or until the topping is golden brown and the filling is set. Let cool slightly before serving.
Notes
Serve warm with whipped cream or vanilla ice cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 45 minutes