Pumpkin Crisp Pie
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.
- 1 ¾ cups canned pumpkin
- 1 ¾ cups sweetened condensed milk
- 2 large eggs beaten
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 stick unsalted butter cut into 1-inch pieces
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup old fashion oats
- ½ cup flour
- ½ cup chopped pecans
- ¾ cups brown sugar
- 1/3 cup white granulated sugar
Pre-heat oven to 350 degrees.
In a medium mixing bowl combine pumpkin and remaining ingredients; beat at medium speed with an electric mixer 2 minutes.
Pour into pie pan, or shallow baking dish, about 7x10. Add 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.
Calories: 364kcal | Carbohydrates: 68g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 222mg | Potassium: 326mg | Fiber: 2g | Sugar: 58g | Vitamin A: 5720IU | Vitamin C: 2.6mg | Calcium: 170mg | Iron: 1.5mg