Pumpkin Pie Crisp

Submitted by Chef mariajane

"Cooler weather is the perfect excuse to retreat to the kitchen and bake up a feast of treats, and nothing announces a homemade baking festival like the aroma of a freshly baked pumpkin pie!! Surprise your family with this fresh take on pumpkin pie with a streusel-topped crumb version - so delicious!!"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 1 pie

ingredients

• CRUST

• 1 unbaked pie shell (9-inch)

• CRISP TOPPING

• 236.59 ml oats
• 177.44 ml dark brown sugar, packed
• 118.29 ml pecans, chopped
• 29.58 ml all-purpose flour
• 2.46 ml cinnamon
• 78.78 ml melted butter

• FILLING

• 398 ml can pumpkin puree
• 236.59 ml dark brown sugar, packed
• 295.73 ml Carnation Evaporated Milk (regular, 2% or fat-free)
• 2 eggs
• 2.46 ml vanilla
• 2.46 ml ground cinnamon

directions

1. Preheat oven to 425°F.
2. TOPPING: Combine ingredients with a fork for topping. Reserve.
3. TOPPING: Whisk pumpkin purée, sugar, evaporated milk, eggs, and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie crust.
4. Bake in preheated oven 15 minutes, reduce heat ot 350F and bake for 25 minutes.
5. Remove from oven and add reserved topping. Bake for an additional 20 minutes. Remove from oven and cool before serving.

Reviews

[Chef Willa]

The pie/crisp was delicious. Really, it's a pumpkin pie with a crisp topping. I only used half the amount of crisp i prepared. The pie top would not hold anymore! Taste was really good. I brought the leftovers into work and the stuff was gone in an instant! People with sweet tooths would love this.