Pumpkin Crisp
Pumpkin Crisp is an easy, baked fall dessert. With it's creamy filling and crumbly crisp topping, it's perfect for Thanksgiving.
Servings: 9 Servings
Ingredients
- 2 Eggs beaten
- 15 oz Pumpkin Puree
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 12 oz Evaporated Milk
- 1/2 cup Flour
- 1 cup Brown Sugar
- 3/4 cup uncooked Old Fashioned Oats
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 1/2 cup Butter cold
Instructions
- Grease 8x8" casserole. Set aside.
- Combine eggs, pumpkin, sugar, salt and pumpkin pie spice. Beat until blended.
- Slowly mix in the evaporated milk.
- Pour mixture into prepared dish.
- Bake at 425 degrees for 30 minutes.
- Mix together flour, brown sugar, oats and cinnamon in a bowl.
- Add in vanilla and cut in butter with a pastry blender or fork.
- Work until mixture forms large crumbs.
- Set topping aside.
- After the pumpkin has baked for 30 minutes, pull from the oven.
- Sprinkle the prepared topping over dish.
- Reduce heat to 350 and bake for addtional 20-30 minutes, until center is slightly jiggly.
Nutrition
Calories: 382kcal | Carbohydrates: 59g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 283mg | Potassium: 290mg | Fiber: 2g | Sugar: 46g | Vitamin A: 7812IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg