A fantastic twist on the classic pumpkin pie, offering a delicious combination of creamy pumpkin filling topped with a sweet and crunchy oat mixture.
Ingredients
Scale:
1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/2 cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup rolled oats
1 cup all-purpose flour (or gluten-free flour for a gluten-free pumpkin pie)
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the pumpkin puree, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk together until smooth and well combined.
Pour the pumpkin mixture into a greased 9x13-inch baking dish.
In another bowl, prepare the crisp topping by mixing together the oats, flour, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly and well combined.
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is set.
Remove from the oven and let cool for at least 10 minutes before serving.
