Description
A delightful and easy-to-make pumpkin pie crisp with a buttery crust, perfect for fall.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt.
- Add the eggs and heavy cream, and mix until well combined.
- In another bowl, combine the flour, oats, and melted butter to create the crust mixture.
- Press the crust mixture into the bottom of a greased baking dish.
- Pour the pumpkin mixture over the crust.
- If using, sprinkle chopped pecans on top.
- Bake for 45-50 minutes or until the filling is set.
- Let cool before serving.
Notes
- Serve with whipped cream for added flavor.
- Can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Pie Crisp With Crust, Fall Dessert, Easy Pumpkin Recipe