Description
Pumpkin Pie Crisp with Cinnamon Streusel is a delicious dessert that combines the flavors of pumpkin pie with a crunchy streusel topping.
Ingredients
- 2 cups pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (for streusel)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, 1 teaspoon of cinnamon, nutmeg, ginger, salt, eggs, heavy cream, and vanilla extract. Whisk until smooth and well combined. Pour the pumpkin mixture into the prepared baking dish.
- In another bowl, mix together the oats, flour, brown sugar, baking powder, and 1/2 teaspoon of cinnamon. Pour in the melted butter and stir until the mixture is crumbly. Sprinkle the streusel topping evenly over the pumpkin mixture.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown. Allow to cool for at least 15 minutes before serving.
Notes
- For a richer flavor, consider adding a tablespoon of maple syrup to the pumpkin mixture.
- You can also substitute the heavy cream with coconut milk for a dairy-free version.
- Serve warm with a scoop of vanilla ice cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 36g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg