Pumpkin Pie Crisp with Streusel Topping 不
Ingredients:
For the Pumpkin Filling:
– 1 can 15 ounces pumpkin puree
– 1 can 12 ounces evaporated milk
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the Streusel Topping:
– 1 cup all-purpose flour
– 1/2 cup old-fashioned oats
– 1/2 cup packed brown sugar
– 1/2 teaspoon ground cinnamon
– 1/2 cup unsalted butter, melted
– 1/2 cup chopped pecans optional
Directions:
1. Preheat the Oven: Set your oven to 375F 190C and grease a 9×13-inch baking dish.
2. Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt until smooth and fully combined. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
3. Make the Streusel Topping: In a separate bowl, combine the flour, oats, brown sugar, and cinnamon. Pour in the melted butter and mix until the dry ingredients are moistened and crumbly. If using, stir in the chopped pecans.
4. Add the Topping: Evenly sprinkle the streusel topping over the pumpkin filling, covering it entirely.
5. Bake: Bake for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set. You can test the doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
6. Cool and Serve: Allow the pumpkin pie crisp to cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or whipped cream for an extra treat!
Nutritional Information:
– Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
– Kcal: 350 kcal per serving Servings: 10 servings
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