Description
This Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie, featuring a creamy pumpkin filling topped with a buttery oat crisp. It’s the perfect dessert for fall gatherings, served warm with whipped cream or vanilla ice cream!
Ingredients
Scale
- Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
- Crisp Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Make Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Add Eggs and Milk: Add the eggs, evaporated milk, and vanilla extract to the pumpkin mixture and whisk until smooth.
- Pour Filling: Pour the pumpkin mixture into the prepared baking dish.
- Make Crisp Topping: In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Top with Crisp: Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake: Bake for 45-50 minutes, or until the topping is golden brown and the pumpkin filling is set.
- Serve: Allow to cool slightly before serving. Enjoy warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
For added flavor, consider mixing in chopped nuts or dried cranberries in the crisp topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes