Pumpkin Pie Crisp
Preparation Time: 15 minutes
Baking Time: 1 hour 20 minutes
Makes: 16 servings
Link to original recipe and video
Ingredients:
Crisp Topping
1 cup (250 mL) rolled oats
¾ cup (175 mL) dark brown sugar, packed
½ cup (125 mL) chopped pecans
2 tbsp (30 mL) all-purpose flour
½ tsp (2 mL) cinnamon
1/3 cup (75 mL) butter, melted
Crust
1 single pie crust
Filling
1 can (14 oz/398 mL) pumpkin purée (1 ½ cups/375 mL)
1 cup (250 mL) dark brown sugar, packed
1 ¼ cups (300 mL) regular or 2% evaporated milk
2 eggs
½ tsp (2 mL) each; vanilla extract and cinnamon
Directions:
- Preheat oven to 425ºF (218ºC)
- Topping: Combine ingredients with a fork for topping. Reserve
- Crust: Make pie crust according to package directions or from scratch. On a lightly floured surface, roll pastry to fit a 9” (23 cm) pie plate
- Place dough in pie plate cutting excess dough. Roll dough under and flute the edges with your fingertips
- Filling: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie plate
- Bake in preheated oven 15 minutes, reduce heat to 350ºF (180ºC) and bake for 45 minutes
- Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving
Note:
Serve with freshly whipped cream.
Source: Smucker Foods of Canada Co. Simplyhomemade