Pumpkin Pie Crisp
A delightful blend of classic pumpkin pie flavors with a crisp, crumbly topping, perfect for fall and Thanksgiving.
Ingredients
Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
Streusel Topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, cinnamon, nutmeg, eggs, vanilla extract, and milk until smooth.
- Pour the pumpkin filling into a greased baking dish.
- In another bowl, combine the flour, oats, brown sugar, melted butter, and salt. Mix until crumbly.
- Spread the streusel topping over the pumpkin filling.
Baking
- Bake for 30-35 minutes or until the topping is golden brown.
Serving
- Serve warm with ice cream or whipped cream.
Notes
Cool completely before storing. Can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months.