Pumpkin Crisp Pie is a mouthwatering twist on pumpkin pie with the addition of a classic crisp topping. Everything delicious about fall in one pie.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 12
Calories 364kcal
Author Sandra
Ingredients
Pumpkin Pie
1 3/4cupscanned pumpkin
1 3/4cupssweetened condensed milk
2large eggsbeaten
2/3cupfirmly packed light brown sugar
2tablespoonssugar
1 1/4teaspoonsground cinnamon
1/2teaspoonsalt
1/2teaspoonground ginger
1/2teaspoonground nutmeg
1/4teaspoonground cloves
Crumb Topping
1/2cupunsalted buttercut into 1-inch pieces
1/2teaspooncinnamon
1/4teaspoonsalt
3/4cupold fashion oats
1/2cupflour
1/2cupchopped pecans
3/4cupsbrown sugar
1/3cupwhite granulated sugar
Instructions
Pumpkin Pie
Pre-heat oven to 350°F.
In a medium mixing bowl combine pumpkin and remaining ingredients; beat on medium speed with an electric mixer for 2 minutes.
Pour into pie pan, or shallow baking dish, about 7x10. Make crumb topping.
In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using your hands or pastry blender, until it resembles coarse crumbs. Spread over pumpkin pie in prepared pan.
Place in oven and bake for 50-60 minutes, until nice golden color and when a knife inserted in center comes out clean.