Pumpkin Pie Crisp with a Buttery Crust Ingredients: For the Crust: 1 1/2 cups all-purpose flour 1/2 cup unsalted butter, cold and cut into small pieces 1/4 cup granulated sugar 1/4 teaspoon salt 12 tablespoons cold water (as needed) For the Pumpkin Filling: 1 can (15 oz) pumpkin puree 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 2 large eggs 1 can (12 oz) evaporated milk For the Crisp Topping: 1 cup all-purpose flour 1/2 cup old-fashioned oats 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup unsalted butter, melted Directions: Prepare the Crust: In a large bowl, mix together the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9×13-inch baking dish. Transfer the dough to the baking dish, pressing it into the bottom. Prick the crust all over with a fork and pre-bake for 10-12 minutes, or until lightly golden. Let it cool slightly. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour the pumpkin mixture over the pre-baked crust. Prepare the Crisp Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly. Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set. Cool and Serve: Allow the Pumpkin Pie Crisp to cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream if desired. Prep Time: 20 minutes Baking Time: 55 minutes Total Time: 1 hour 15 minutes Kcal: 340 kcal per serving Servings: 12 servings This Pumpkin Pie Crisp with a Buttery Crust combines a flaky crust, spiced pumpkin filling, and a crumbly oat topping in a dessert thats as comforting as it is delicious. The contrast between the smooth pumpkin layer and the crisp topping brings out the warm, cozy flavors of fall with each bite. Perfect for family gatherings or holiday feasts, this dessert is easy to prepare and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Its a wonderful twist on traditional pumpkin pie, adding a delightful crunch to a seasonal favorite!
