Description
A delightful pumpkin pie crisp that combines the rich flavors of pumpkin with a crunchy oat topping, perfect for fall gatherings.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup heavy cream
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, salt, eggs, and heavy cream. Whisk until smooth and pour into a greased baking dish.
- In another bowl, mix rolled oats, flour, brown sugar, and cubed butter until crumbly.
- Sprinkle the oat mixture over the pumpkin filling.
- Bake for 30-35 minutes until the topping is golden brown.
- Serve warm, optionally with vanilla ice cream.
Notes
For a dairy-free option, use coconut milk instead of heavy cream. For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg
Keywords: pumpkin, pie, crisp, fall dessert, Thanksgiving, autumn