Pumpkin Pie Crisp
This easy Pumpkin Pie Crisp combines the warm, spiced flavor of pumpkin pie with a crunchy cinnamon streusel topping, making it a comforting treat perfect for fall gatherings.
Ingredients
Pumpkin Mixture
- 1 can (15 oz) pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup brown sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Streusel Topping
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour For a gluten-free option, substitute with gluten-free flour blend.
- 1/2 cup unsalted butter (melted)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
- In another bowl, mix the rolled oats, flour, and melted butter until crumbly.
- Pour the pumpkin mixture into a greased baking dish.
- Sprinkle the streusel topping evenly over the pumpkin filling.
Baking
- Bake in the preheated oven for about 45-50 minutes, or until set and the top is golden brown.
- Let it cool slightly before serving.
Notes
Pumpkin Pie Crisp can be served warm or at room temperature. It pairs well with vanilla ice cream or whipped cream. Sprinkle with extra cinnamon for added flavor. To store, cover with plastic wrap or aluminum foil and keep in the refrigerator for up to 4 days, or freeze tightly for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 3gSugar: 20g
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