Pumpkin Pie Crisp A Cozy Autumn Treat!
Ingredients:
For the Pumpkin Filling:
1 can 15 oz pumpkin puree
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 cup evaporated milk
For the Crisp Topping:
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup unsalted butter, cold and cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C and grease a 9×13-inch baking dish.
Prepare the Pumpkin Filling:
In a large bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and salt. Mix well to combine.
Add the eggs and evaporated milk, and whisk until the mixture is smooth. Pour the pumpkin filling into the prepared baking dish.
Make the Crisp Topping:
In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, cut the cold butter into the mixture until it forms coarse crumbs.
Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling. Bake in the preheated oven for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown.
Serve:
Allow the pumpkin pie crisp to cool slightly before serving. For an extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 50-60 minutes Total Time: 1 hour 15 minutes
Kcal: 280 kcal per serving
Servings: 8
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