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Found this and I had to share!!
Pumpkin Pie Crisp 🎃
Ingredients:
For the Pumpkin Pie Filling:
1 (15-ounce) can pumpkin puree
¾ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
For the Crisp Topping:
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup packed brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, cold and cubed
Instructions:
1️⃣ Prepare the Pumpkin Pie Filling:
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt until well combined.
Pour the mixture into a greased 9x13-inch baking dish.
2️⃣ Prepare the Crisp Topping:
In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the cold, cubed butter to the mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3️⃣ Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin pie filling.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown and crisp.
4️⃣ Cool and Serve:
Allow the pumpkin pie crisp to cool for at least 15 minutes before serving.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy this Pumpkin Pie Crisp for a delightful fall dessert with a perfect blend of spiced pumpkin and a crunchy, sweet topping!