Pumpkin Pie Crisp

Found this and I had to share!!

⬇️#pumpkindessert

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!