PUMPKIN PIE CRISP

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Pumpkin Pie Crisp image

Cooler weather is the perfect excuse to retreat to the kitchen and bake up a feast of treats, and nothing announces a homemade baking festival like the aroma of a freshly baked pumpkin pie!! Surprise your family with this fresh take on pumpkin pie with a streusel-topped crumb version - so delicious!!

Provided by Chef mariajane

Categories     Pie

Time 1h20m

Yield 1 pie

Number Of Ingredients 13

1 unbaked pie shell (9-inch)
1 cup oats
3/4 cup dark brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/3 cup melted butter
1 (398 ml) can pumpkin puree
1 cup dark brown sugar, packed
1 1/4 cups Carnation Evaporated Milk (regular, 2% or fat-free)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425°F.
  • TOPPING: Combine ingredients with a fork for topping. Reserve.
  • TOPPING: Whisk pumpkin purée, sugar, evaporated milk, eggs, and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie crust.
  • Bake in preheated oven 15 minutes, reduce heat ot 350F and bake for 25 minutes.
  • Remove from oven and add reserved topping. Bake for an additional 20 minutes. Remove from oven and cool before serving.

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