Pumpkin Pie Crisp
A delightful dessert that combines creamy pumpkin filling with a crunchy oat topping, perfect for Thanksgiving gatherings.
Ingredients
For the Filling
- 1 can 15 oz pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup sweetened condensed milk Can substitute with coconut milk for a healthier version.
- 2 large eggs Can substitute with flax seeds mixed with water for a vegan version.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the Crisp Topping
- 1 cup rolled oats Use gluten-free oats for a gluten-free option.
- ½ cup all-purpose flour Can substitute with almond flour or coconut flour.
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup cold butter, diced Ensure butter is cold for a crunchy topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- In another bowl, combine the oats, flour, brown sugar, and cinnamon. Add the cold, diced butter and mix until crumbly using your fingers or a pastry cutter.
- Pour the pumpkin filling into a greased 9x13 inch baking dish and spread it evenly. Sprinkle the crisp topping generously over the filling.
Baking
- Bake in the preheated oven for about 40-45 minutes until the filling is set and the topping is golden brown.
- Let cool slightly before serving warm. Enjoy it with whipped cream or vanilla ice cream.
Notes
Consider using fresh pumpkin for enhanced flavor. This dessert can be made a day in advance; simply store in the refrigerator and bake before serving.