Ingredients
Filling
- 15 ounce can pumpkin puree
- 3 large eggs
- 6 ounce can evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
Topping
- 3/4 cup all purpose flour
- 3/4 cup old fashioned oats
- 1 cup light brown sugar
- 1/2 cup salted butter, melted
- 1 teaspoon cinnamon
Instructions
- In a small mixing bowl, combine the flour, oats, brown sugar, butter, and cinnamon. Use a fork to mix just until combined. Refrigerate while you prepare the filling.
- In a separate large mixing bowl, combine the pumpkin puree, eggs, evaporated milk, sugars, and spices. Mix by hand or using a hand mixer until completely combined. Pour the filling into a greased 8×11 inch baking pan.
- Remove the topping from the refrigerator and crumble it gently over the filling in the pan. Bake at 375°F for 45-50 minutes, until the topping is dark golden brown and crispy.
- Remove from oven and cool slightly before serving. Top with ice cream or whipped cream as desired.
Notes
Recipe Variations
- Substitute pumpkin pie filling for pumpkin puree and omit the brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt
- Replace all purpose flour with any flour you prefer (make it gluten free by using gf flour)
- Substitute quick oats for rolled oats
- Double the topping for even more of that delicious crisp flavor
- Bake it into individual crisps using a muffin tin and cupcake liners (reduce baking time accordingly)
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