Zutaten für Pumpkin Pie Crisp
- Unbaked Pie Shell
- Oats
- Dark Brown Sugar
- Pecans
- All Purpose Flour
- Cinnamon
- Butter
- Pumpkin Puree
- Carnation Evaporated Milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Ground Cinnamon
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Zubereitung von Pumpkin Pie Crisp
- Preheat oven to 425°F (220°C).
- **Make the Topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/4 cup chopped pecans (optional), 1/4 teaspoon ground cinnamon, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- **Make the Filling:** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 1 (12 ounce) can evaporated milk, 2 large eggs, and 1 teaspoon vanilla extract.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Pour the pumpkin filling into a 9-inch pie crust (homemade or store-bought).
- Sprinkle the reserved streusel topping evenly over the pumpkin filling.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for an additional 25-30 minutes, or until the topping is golden brown and the filling is set.
- Remove from oven and let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
1506g
Fat
383g
Carbs
208g
