Pumpkin Crisp With Maple Oat Streusel

This pumpkin crisp is the absolute best for autumn! The filling is spiced and super creamy and the topping is buttery and nutty thanks to pecans and toasted oats. This recipe is a little simpler than pumpkin pie but has all of the best fall flavors!

Author: Sunday Table

Meal Type: Beef

Cuisine: American

Difficulty: HARD

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8 Servings

Calories: 246 kcal per serving

Ingredients

Dried Apricot
Frozen green beans
Ice cream cone
Kefir
Dark seedless raisins
Banana chips
Oat bran
Rose Hips
Reduced fat swiss cheese
Raw liver
Canned unsalted tomato puree
Sugar Free Red Bull
Pork skin rinds
Beef egg foo yung
Low sugar peanut butter
Plain microwave popcorn
Low sodium microwave popcorn
Popcorn chips

Instructions

Preheat the oven to 375°F. Grease a 2-3 qt. casserole dish, 12-inch cast-iron skillet, or deep pie/tart pan with butter. Set aside.
In a medium bowl, whisk together the eggs, brown sugar, and white sugar until the mixture is thick and pale, about 1 minute. Add the canned pumpkin and stir until smooth.
Next add the half and half, vanilla extract, pumpkin pie spice, cinnamon, cardamom/ginger, and salt. Stir until thoroughly combined. Pour into the prepared dish and set aside.
In a medium bowl, toss the unsalted butter and flour together. Then, using a pastry blender, cut the butter into the flour until you have pea-sized pieces. Add the oats, brown sugar, maple syrup, pecans, and salt. Mix until a thick dough forms. (You may need to use your hands. Just work quickly to prevent the butter from melting).
Crumble the streusel over the pumpkin filling. Bake for 40-45 minutes, until the edges are set, the filling is a little jiggly, and the topping is golden-brown. Let the crisp cool for at least 10-15 minutes before serving.
Serve the crisp with vanilla ice cream or whipped cream. Enjoy!

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