Pumpkin Crisp

I enjoy baking every day of the year, but something about the shift in seasons to autumn really makes me want to throw on an apron and whip something up in the kitchen. I came across a recipe on pinterest for a pumpkin crisp and quickly saved it to make last weekend. I tweaked the original recipe a bit, and have shared my version below.

It came out AMAZING! Rich & flavorful, not too sweet, with a little crunch from the crisp topping. It just tastes like fall in a bowl. I will definitely be baking this again - Thanksgiving anyone?

We served it warm with a scoop of vanilla ice cream - highly recommend :)

ingredients

{pumpkin pie layer}

1 15-oz can pumpkin puree

3/4 cup granulated sugar

3 large eggs

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 teaspoons vanilla extract

2/3 cup half & half

{cinnamon crumble}

2 cups flour (I use GF)

1 cup oats

1 1/2 cup brown sugar, packed

2 teaspoons cinnamon

1/2 teaspoon salt

12 tbsp (1 1/2 sticks) of butter, melted

directions

{1}

Preheat oven to 375 degrees. Coat the inside of a medium (9x9) dish with non-stick cooking spray.

{2}

In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, salt and vanilla extract. Add the half & half and cream until smooth. Pour into the prepared dish and set aside.

{3}

In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add melted butter and stir with a fork until crumbles form. Spread the crisp topping evenly over the pumpkin pie mixture.

{4}

Bake for 40-45 minutes until the filling is set and crumble is golden brown. Remove from oven and let cool for ~10 minutes. 

{5}

Serve warm with ice cream or whipped cream. Store leftovers covered in the fridge for up to 5 days, and either indulge in this treat cold or reheat in the microwave for 20-30 seconds.