Pumpkin Crisp
Pumpkin Crisp - an easy fall dessert that everyone will go crazy for! A creamy pumpkin pie filling is topped with a crunchy streusel and then topped with whipped cream.
Servings: 8
Ingredients
Filling
- 3 whole eggs
- 1 15 oz can pumpkin puree
- 3/4 cup brown sugar
- 2/3 cup evaporated milk
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into cubes
Instructions
- Preheat oven to 375 degrees F. Grease a 12 inch skillet or 2-3 qt casserole dish. Set aside
- In a bowl whisk together all of the ingredients for the filling until smooth and well blended. Pour into prepared dish.
- In a bowl mix together the oats, flour, brown sugar, pumpkin spice and salt until well combined.
- With your fingers work in the butter until the mixture is all pea-sized.
- Sprinkle the oat mixture evenly over the top and bake for 40-45 minutes. You can use a thermometer and once it reaches 175 degrees F you know it is set.
- Remove from the oven and let cool before serving with whipped cream.
Nutrition
Serving: 1g | Calories: 332kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 366mg | Fiber: 2g | Sugar: 20g
