Pumpkin Pie Crisp
A delightful twist on traditional pumpkin pie, featuring a creamy filling and a crunchy streusel topping.
Equipment
- Oven Preheat to required temperatures.
- Mixing bowls For mixing ingredients.
- Whisk For combining filling ingredients.
- Baking sheet To catch drips from the pie.
Ingredients
Main Ingredients
- 1 9-inch unbaked pie crust
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.25 tsp ground cloves
- 0.5 cup all-purpose flour
- 0.25 cup granulated sugar
- 0.25 cup packed brown sugar
- 0.25 cup cold butter, cubed
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help set the crust quickly.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and cloves until well combined. This mixture should be smooth and creamy.
- Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
- In a separate bowl, combine the flour, granulated sugar, and brown sugar. Add the cold cubed butter and mix until crumbly. This will form a delicious streusel topping.
- Sprinkle the streusel mixture over the pumpkin filling in the pie crust, ensuring it covers the top generously.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes. This initial high heat creates a nice crust.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center is set. You can check this by gently shaking the pie; it should not wobble.
- Once baked, allow the pie to cool before serving. This will help the filling set properly.
Notes
For added flavor, consider adding a dollop of whipped cream or a scoop of vanilla ice cream when serving.