Description

This Pumpkin Pie Crisp combines the warm spices and creamy filling of traditional pumpkin pie with a buttery, crunchy oat streusel topping. It’s easier to make and even more delicious.

Ingredients

Scale

For the Filling

1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)

1 (12 oz) can evaporated milk

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

For the Crisp Topping

1 cup old-fashioned oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold unsalted butter, cubed

1/2 teaspoon cinnamon

Pinch of salt

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Instructions

1. 1. Preheat and Prep: Heat your oven to 375°F (190°C). Grease an 8×8 inch baking dish or a 9-inch pie plate.

2. 2. Make the Filling: In a large bowl, whisk the pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt until smooth. Pour this mixture into your prepared dish.

3. 3. Create the Crisp: In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. 4. Top and Bake: Sprinkle the oat topping evenly over the pumpkin filling. Bake for 40-50 minutes, until the filling is set around the edges but still has a slight jiggle in the center, and the topping is golden brown.

5. 5. Cool and Serve: Let it cool for at least 30 minutes before serving.

Notes

– Ensure you use pure pumpkin puree, not pumpkin pie filling, to avoid excessive sweetness.

– The crisp topping can be prepared ahead of time and stored in the refrigerator.

– Serve warm with vanilla ice cream or cold with whipped cream for added indulgence.