Pumpkin Pie Crisp

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 single 9-inch pie shell, not baked
• 1 cup oats
• 1 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 cup butter, melted
• 1 (14 ounce) can pumpkin puree
• 1 cup dark brown sugar, packed
• 1 1/4 cups carnation evaporated milk (regular, 2% or fat free)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 425°f.
• 2 topping: combine ingredients with a fork for topping. reserve.
• 3 filling: whisk pumpkin purée, sugar, evaporated milk, eggs, and vanilla in a large bowl. stir in remaining ingredients. pour into prepared pie plate.
• 4 bake in preheated oven 15 minutes, reduce heat to 350f and bake for 45 minutes.
• 5 add reserved topping and bake for an additional 20 minutes. remove from oven and cool before serving.
• 6 tip: serve with freshly whiped cream.