Pumpkin Pie Crisp

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: 1 hr 20 mins
• Yields: 1 pie

Ingredients

• CRUST

• 1  unbaked pie shell (9-inch)

• CRISP TOPPING

• 1  cup oats
• 3⁄4 cup dark brown sugar, packed
• 1⁄2 cup pecans, chopped
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup  melted butter

• FILLING

• 1 (398 ml) can pumpkin puree
• 1  cup dark brown sugar, packed
• 1 1⁄4 cups Carnation Evaporated Milk (regular, 2% or fat-free)
• 2  eggs
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon 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.