Name: Pumpkin Crisp
Yield: 4 servings
Ingredients: FOR THE BASE:; 2 whole Eggs; 3/4 cups Sugar; 1/2 teaspoons Salt; 1/2 teaspoons Vanilla; 3/4 teaspoons Pumpkin Pie Spice; 1 can (15 Oz. Size) 100% Pumpkin; 1 can (12 Oz. Size) Evaporated Milk; FOR THE TOPPING:; 1/2 cups Flour; 1 cup Old Fashioned Oats; 1/2 cups Brown Sugar; 1/2 teaspoons Pumpkin Pie Spice; 3/4 teaspoons Cinnamon; 1 pinch Salt; 1/2 cups Chopped Pecans; 5 Tablespoons Butter, Melted

Servings: 4 persons

FOR THE BASE:
2 whole Eggs
3/4 cups Sugar
1/2 teaspoons Salt
1/2 teaspoons Vanilla
3/4 teaspoons Pumpkin Pie Spice
1 can (15 Oz. Size) 100% Pumpkin
1 can (12 Oz. Size) Evaporated Milk
FOR THE TOPPING:
1/2 cups Flour
1 cup Old Fashioned Oats
1/2 cups Brown Sugar
1/2 teaspoons Pumpkin Pie Spice
3/4 teaspoons Cinnamon
1 pinch Salt
1/2 cups Chopped Pecans
5 Tablespoons Butter, Melted

1
Preheat oven to 350u00b0F. Grease an 11x7 inch pan with cooking spray, set aside.
2
For the base, crack the eggs into a large bowl and whisk. Add the sugar, salt, vanilla, and pumpkin pie spice, whisk to combine. Add the pumpkin and evaporated milk. Whisk until smooth and evenly combined. Pour into the baking dish and bake for 25 minutes.
3
While the base is cooking, prepare the topping. Mix the flour, oats, brown sugar, pumpkin pie spice, cinnamon, salt, and chopped pecans. Right before you take the base out of the oven, stir the melted butter into the oat and nut mixture. Stir gently until the butter is distributed. Take the base out of the oven and sprinkle the topping evenly across the top. Place back into the oven and bake for an additional 22-28 minutes, until the base is set and the top is toasted.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Crisp

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