Pumpkin Pie Crisp
A delightful twist on traditional pumpkin pie, featuring a creamy pumpkin filling topped with a crunchy crust.
Ingredients
For the filling
- 1 can 15 oz pumpkin puree
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
For the topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- Ice cream for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, salt, vanilla extract, and eggs. Mix until smooth and pour into a greased baking dish.
- In another bowl, mix flour, oats, brown sugar, and melted butter until crumbly. Sprinkle the mixture over the pumpkin filling.
Baking
- Bake for 35-40 minutes until the top is golden and the filling is set.
- Serve warm with a scoop of ice cream on top.
Notes
Allow the crisp to cool completely before refrigerating. It can be served with whipped cream or chopped nuts if desired.