Pumpkin Pie Crisp
A delightful twist on the classic pumpkin pie, featuring a creamy pumpkin filling topped with a crunchy, sweet streusel for the ultimate fall dessert.
Ingredients
Pumpkin Filling
- 1 can (15 oz) pumpkin puree Canned pumpkin puree
- 1 cup evaporated milk
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice Or make your own
- 1/4 teaspoon salt
Crispy Topping
- 1 cup all-purpose flour Can use gluten-free flour
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup melted butter Can substitute with coconut oil for dairy-free option
- 1 teaspoon cinnamon
For Serving
- to taste ice cream Vanilla is recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture into a greased baking dish.
- In another bowl, combine flour, brown sugar, oats, melted butter, and cinnamon until crumbly.
- Sprinkle the streusel topping over the pumpkin mixture.
Baking
- Bake for 40-45 minutes, or until the filling is set and the topping is golden brown.
- Serve warm with a scoop of ice cream on top.
Notes
For best flavor, serve with vanilla ice cream and a sprinkle of extra cinnamon. You can also add a drizzle of caramel sauce or mix nuts into the topping for extra crunch.