Quick and Easy Pumpkin Pie Crisp
This quick and easy Pumpkin Pie Crisp is a delicious fall dessert with crunchy oat topping and creamy pumpkin filling, perfect for Thanksgiving Day. Serve it with a scoop of vanilla ice cream or whipped topping and a delicious fall treat will be on your plate.
Ingredients
- FILLING:
- 3 large eggs
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 1 cup evaporated milk
- 1 can 15 ounces pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- TOPPING:
- ½ cup unsalted butter
- 1 cup all purpose flour
- ¾ cup old fashioned rolled oats
- ⅔ cup light brown sugar
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 F (190 C). Spray a 9x13 inch baking pan with non-stick spray and set aside.
- TO MAKE THE PUMPKIN PIE FILLING:Whisk eggs, white granulated sugar and light brown sugar in a large bowl, until smooth. Add evaporated milk, pumpkin pure, vanilla, cinnamon and pumpkin spice. Whisk all the ingredients together until smooth, then put the mixture into an already prepared pan and set aside.
- TO MAKE THE OAT TOPPING: In a medium bowl combine flour, oat, brown sugar, cinnamon and salt. Add diced butter and combine with a fork or with your hands so that the mixture becomes crumbly. Sprinkle the topping over the pumpkin layer.
- Bake for 35-40 minutes or until the topping is golden brown and bubbly. Cool for 5-10 minutes.
- Serve warm with a scoop of vanilla ice cream or cooled at a room temperature or fridge, with whipped topping.
Notes
- Notes - store it in the fridge for up to 5 days.
Nutrition
Serving: 1gCalories: 299kcalCarbohydrates: 44gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 80mgSodium: 109mgFiber: 1gSugar: 31g
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