The Pioneer Woman Tasty Kitchen
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Pumpkin Crisp

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The simplicity and buttery rich crumble topping of a fall crisp, the perfection of a creamy pumpkin pie, all thrown together in a few minutes and so so good!

Ingredients

  • FOR THE FILLING:
  • 4 Large Eggs
  • 1 can (29 Oz. Size) Pumpkin Purée
  • 1-½ cup Sugar
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 cans (12 Oz. Size) Evaporated Milk
  • FOR THE TOPPING:
  • ¾ cups Flour
  • 1 cup Firmly Packed Brown Sugar
  • 1 cup Old Fashioned Rolled Oats
  • ½ teaspoons Salt
  • 2 teaspoons Pumpkin Pie Spice
  • ½ cups Butter, Melted

Preparation

Preheat the oven to 425ºF. Grease a 9×13″ pan and set aside.

For the filling, in a large bowl, beat the eggs until blended. Whisk in the pumpkin, sugar and spices until smooth. Pour in the evaporated milk and stir gently until combined. Pour this filling into the greased pan and bake for 15 minutes.

While the filling is baking, stir together the topping ingredients until moistened and well combined.

When the 15 minutes is up, open the oven, lower the temperature to 350ºF, and sprinkle the crumble topping evenly over the hot filling. Close the door and bake for 60-70 minutes, until a toothpick inserted near the center comes out clean and the topping is golden.

Let cool to room temperature and then place in the fridge to chill for a few hours or overnight. Serve with lots of fresh sweetened whipped cream and of course some hot, black coffee to wash it all down with!

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2 Reviews

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Avatar of jasonsgirl96

jasonsgirl96 on 11.24.2012

Wonderful! And makes a ton! Great Flavor!! VERY easy to make!

Avatar of Kitchen Sink Stories

Kitchen Sink Stories on 11.11.2012

Oh my, what a dessert! Was a bit sceptical at first because the filling is very liquid, but it turned out great. We’d probably call it pumkin pudding with crumble topping in the UK. Will definitely make it again. I’ll also try and substitue the pumpkin with sweet potato puree.

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