Ingredients
Scale
- For the Pumpkin Filling:
- 2 cups of pure pumpkin puree (not pie filling)
- 1 cup of brown sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of heavy cream (or coconut milk for a dairy-free version)
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ground ginger (optional)
- A pinch of salt
- For the Crisp Topping:
- 1 cup of old-fashioned rolled oats
- 1/2 cup of all-purpose flour (or almond flour for a gluten-free option)
- 1/2 cup of brown sugar
- 1/2 cup of unsalted butter, melted
- 1/2 cup of chopped pecans (or walnuts)
- 1/2 teaspoon of cinnamon
Instructions
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized dish with butter or cooking spray.
- Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, vanilla extract, heavy cream, cinnamon, nutmeg, ginger (if using), and a pinch of salt. Whisk everything together until smooth and well combined. Pour this mixture into the prepared baking dish.
- Make the Crisp Topping: In a separate bowl, mix together the rolled oats, flour, brown sugar, and cinnamon. Stir in the melted butter and chopped pecans (or walnuts) until the mixture is crumbly and well combined.
- Assemble: Evenly spread the oat topping over the pumpkin filling, ensuring it covers the entire surface.
- Bake: Place the dish in the preheated oven and bake for about 35-40 minutes, or until the topping is golden brown and the pumpkin filling is slightly set in the middle. If the topping starts to brown too quickly, cover the dish loosely with foil to prevent burning.
- Cool and Serve: Let the Pumpkin Pie Crisp cool for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve. Serve with whipped cream or vanilla ice cream for an extra indulgence.