Homemade Pumpkin Pie Crisp
A delightful fusion of creamy pumpkin pie goodness layered beneath a crispy, buttery topping, perfect for chilly evenings.
Ingredients
For the Pumpkin Filling
- 1 can (15 oz) Pumpkin Puree
- 3/4 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 2 large Eggs
- 1 can (12 oz) Evaporated Milk
For the Crisp Topping
- 1 cup Oats
- 1 cup Flour
- 1/2 cup Unsalted Butter melted
- 1 tsp Vanilla Extract optional, ensure it's Halal-certified
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ground ginger, and salt. Mix together until well-combined.
- Add in the eggs and evaporated milk, stirring until smooth. Pour this mixture into a greased baking dish.
- In another bowl, combine the oats, flour, brown sugar, and melted butter. Mix until the ingredients are just combined—a bit crumbly texture is perfect!
- Spread the oat topping evenly over the pumpkin filling in the baking dish.
Baking
- Place the dish in the preheated oven and bake for approximately 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set.
- Allow the crisp to cool for 10-15 minutes before serving.
Notes
Serve warm, maybe with a dollop of whipped cream. Consider using almond flour instead of regular flour and coconut oil instead of butter for healthier options.