Week four of my pumpkin series is this Pumpkin Crisp. Instead of a crust, this has an oatmeal crumble on top.
Over the summer I created both a Peach Crisp and an Apple Crisp made with instant oatmeal packets. Both were fantastic. I love how the gooeyness of the fruit mixed with the oatmeal crumble. I’ve been wanting to make a pumpkin variety, but unsure it if would actually turn out or not. I am pleased with how this came out. The oatmeal mixture on top is thick and reminds me of granola.
This recipe is quite easy to make. It’s just the classic pumpkin pie recipe that you find on the side of any canned pumpkin with a simple oatmeal mixture on top.
- 1 can pumpkin
- 1 can evaporated milk
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 packets of maple & brown sugar instant oatmeal
- 4 cinnamon graham crackers
- 1 cup pecans
- ½ cup butter
We had my sister and her family over for dinner and served this for dessert. She is a fan of pumpkin and said it was fantastic. I shared it with friends who enjoyed it too.
Wonder what my next crisp recipe will be? I am not sure myself!