Ingredientes para Pumpkin Spice Crisp
- not used in this recipe
- 1 cup rolled oats
- ½ cup packed brown sugar
- not used in this recipe
- ½ cup all-purpose flour
- not used as a blend; individual spices specified separately
- ½ cup (1 stick) cold unsalted butter
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
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Como fazer Pumpkin Spice Crisp
- Preheat oven to 425°F (220°C).
- **Make the Crisp Topping:** In a medium bowl, combine 1 cup rolled oats, ½ cup all-purpose flour, ½ cup packed brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt, and ½ 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 ½ cup of the crisp topping.
- **Make the Pumpkin 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, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Pour the pumpkin filling into a 9-inch pie plate.
- Sprinkle the remaining crisp topping evenly over the filling.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for an additional 45 minutes.
- Remove from oven and let cool completely on a wire rack before serving. This allows the filling to set properly.
- Serve warm with a dollop of freshly whipped cream or vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
94g
Fat
23g
Carbs
12g
