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Categories:
pie shell oats dark brown sugar pecans flour pumpkin pie spice butter filling pumpkin puree brown sugar Carnation eggs vanilla extract pumpkin pie spice
Viewed: 20 - Published at: 2 years agoIngredients
- CRUST
- 1 pie shell, - 9-inch (frozen or homemade)
- CRISP TOPPING
- 1 cup Robin Hood oats
- 3/4 cup dark brown sugar, packed
- 1/2 cup pecans, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/3 cup butter, melted
- FILLING
- 1 (398 ml) can pumpkin puree
- 1 cup dark brown sugar, packed
- 1 1/4 cups Carnation Evaporated Milk (regular or 2%)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Method
- Preheat oven ot 425°F.
- TOPPING: Combine ingredients with a fork for topping. Reserve.
- FILLING: Whisk pumpkin puree, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate.
- Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes.
- Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.
