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
- 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
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.
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