Pumpkin Spice Crisp

This is a delicious pumpkin Pie - I love the crisp topping - it is just a little different, but very,very good!
- Ready In:
- 1hr 20mins
- Serves:
- Units:
1
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ingredients
-
CRUST
- 1 pie shell, - 9-inch (frozen or homemade)
-
CRISP TOPPING
- 1 cup Robin Hood oats
- 3⁄4 cup dark brown sugar, packed
- 1⁄2 cup pecans, chopped
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄3 cup butter, melted
-
FILLING
- 1 (398 ml) can pumpkin puree
- 1 cup dark brown sugar, packed
- 1 1⁄4 cups Carnation Evaporated Milk (regular or 2%)
- 2 eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon pumpkin pie spice
directions
- Preheat oven ot 425°F.
- TOPPING: Combine ingredients with a fork for topping. Reserve.
- FILLING: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate.
- Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes.
- Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.
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RECIPE MADE WITH LOVE BY
@Chef mariajane
Contributor
@Chef mariajane
Contributor
"This is a delicious pumpkin Pie - I love the crisp topping - it is just a little different, but very,very good!"
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I made this for Thanksgiving yesterday and loved it. The pumpkin part was creamier than traditional pumpkin pies; much less dense. The only reason I didn't give it a fifth star is because I could only fit half of the topping on the pie. I recommend that the topping ingredients be cut in half unless you like to throw food away. Also I think it should be called Pumpkin Spice Crisp Pie, because when I first saw it, I thought it was a crumbly crisp that you serve over ice cream. It's very good though; my traditional pumpkin pie loving family enjoyed it very much. Thanks for sharing. P.S. Robin Hood is a name brand of quick oats.2Reply