Pumpkin Pie Crisp

1. Pumpkin Pie Crisp

Ingredients:

For the Filling:

• 2 cups canned pumpkin puree
• 1 cup sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the Crisp Topping:

• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/4 cup chopped pecans (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well until smooth and creamy.
3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
4. In another bowl, mix together the oats, flour, brown sugar, cinnamon, melted butter, and pecans (if using) until crumbly.
5. Sprinkle the crisp topping evenly over the pumpkin filling.
6. Bake for 30-35 minutes or until the filling is set and the topping is golden brown.
7. Allow to cool slightly before serving. It can be enjoyed warm or at room temperature.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 290 kcal | Servings: 8 servings

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