This is the season where all things pumpkin are welcomed, including this Pumpkin Crisp Pie.
This pairs two of my fall favorites, pumpkin pie and crisp topping, standardly on my apple crisp.
This recipe was inspired by a friend, who I was taking a meal to. She is gluten free and I wanted to do a traditional baked chicken, potatoes and gravy meal, ending with a pumpkin pie. So I decided to make a crustless pumpkin pie, and to add some additional texture, I added the crisp or crumble topping you could also call it.
I did use some GF flour, in which could just be used to substitute the flour in the recipe below.
The aroma of this Pumpkin Crisp Pie is comforting, relaxing and just makes the house smell amazing. It reminds you of Thanksgiving or Christmas morning, waking up to the smell of pie in the oven. The touch of cinnamon in the crisp topping, the butter and pumpkin just makes for a beautiful combination of holiday flavors.
Literally it smelled like one of those pumpkin spice candles from Bath and Body Works.
I much prefer this Pumpkin Crisp Pie over the traditional pumpkin pie, as does my husband and this is for purely the reason of the crisp topping. It adds a layer of texture, while still allowing you to have that smooth, creamy pumpkin as the sweet ending.
This holiday season surprise those you love with this Pumpkin Crisp Pie, it will become a traditional request year after year.
Enjoy from our oven to yours, another pumpkin pie recipe to make during this pumpkin filled season.
A twist to the classic Pumpkin Pie. A creamy, classic pumpkin pie with a traditional crisp/crumb topping. Easy to assemble, make and even better when devoured & shared.
- Pumpkin Pie
- 1 ¾ cups canned pumpkin
- 1 ¾ cups sweetened condensed milk
- 2 large eggs, beaten
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- ½teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Crumb Topping
- 1 stick unsalted butter, cut into 1-inch pieces
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup old fashion oats
- ½ cup flour
- ½ cup chopped pecans
- ¾ cups brown sugar
- 1/3 cup white granulated sugar
Pre-heat oven to 350 degrees.
In a medium mixing bowl combine pumpkin and remaining ingredients; beat at medium speed with an electric mixer 2 minutes.
Pour into pie pan, or shallow baking dish, about 7x10. Add crumb topping.
In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using your hands or pastry blender, until it resembles coarse crumbs. Spread over pumpkin pie in prepared pan. Place in oven and bake for 50-60 minutes, until nice golden color and when a knife inserted in center comes out clean.
Kids Review – My kids ate this up but for different reasons. Aiden loved the entire thing, my girls, Jordan and Jersey loved the topping and Madden loved the pumpkin pie. Cannon was indifferent and ate the topping and the pie just separately.