Crunch Pumpkin Pie
Indulge in the perfect blend of traditional and unique with this Crunch Pumpkin Pie, a delightful twist on a classic holiday favorite. Featuring a velvety pumpkin filling made with canned pumpkin puree, sweetened condensed milk, and a warm medley of spices like cinnamon, ginger, and cloves, this pie is elevated by its irresistible crunchy topping. A crumbly mixture of oats, brown sugar, pecans, and melted butter adds a satisfying layer of texture, beautifully complementing the creamy filling. Baked to golden perfection in just under an hour, this pie is an easy yet impressive dessert for Thanksgiving, fall gatherings, or anytime you crave the cozy flavors of autumn. Serve it with a dollop of whipped cream for a truly unforgettable treat!
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Recipe Information
Ingredients
- 1 cup canned pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 pieces large eggs
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 piece unbaked 9-inch pie shell
- 0.5 cup oats
- 0.5 cup brown sugar
- 0.25 cup butter, melted
- 0.25 cup all-purpose flour
- 0.25 cup chopped pecans
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, and eggs. Whisk together until smooth and well incorporated.
Add the granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt to the mixture. Stir until fully combined.
Pour the pumpkin mixture into the unbaked 9-inch pie shell, spreading it evenly.
In a separate bowl, mix together the oats, brown sugar, melted butter, flour, and chopped pecans. Stir until the mixture is crumbly and well combined.
Sprinkle the crunchy oat topping evenly over the top of the pumpkin filling.
Place the pie on the middle rack of your oven and bake at 425°F (220°C) for 15 minutes.
Lower the oven temperature to 350°F (175°C) and continue to bake for an additional 35 minutes, or until the filling is set and the topping is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to fully set.
Slice and serve on its own or with a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 46.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
