Description
A delicious fall dessert featuring a creamy pumpkin filling topped with a buttery crumble.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup evaporated milk
- 1 pre-made pie crust
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk until smooth.
- Pour the mixture into the pre-made pie crust.
- In another bowl, combine flour, brown sugar, oats, and melted butter to make the crumble topping.
- Sprinkle the crumble topping evenly over the pumpkin filling.
- Bake for 50-60 minutes, or until the center is set.
- Let cool before serving.
Notes
For a gluten-free version, substitute all-purpose flour with almond flour.
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 6g