Pumpkin Crisp

I played around with this one a bit until I got it where I wanted it. It started as a keto recipe, but I stay away from fake sugars whenever possible, so this is the *real* sugar version.

Pumpkin Crisp Recipe

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 1 1/2 cup dark brown sugar (divided)
• 1/2 cup butter, melted
• 1 tsp ground cinnamon
• 15 oz 100% pure pumpkin puree
• 3 large eggs
• 6 oz evaporated milk
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp kosher salt
• Baking spray

Directions

1. Preheat oven to 375^◦ F.
2. In a medium bowl, use a fork to mix together 3/4 cup all-purpose flour, 3/4 cup rolled oats, 1 cup dark brown sugar, melted 1/2 cup butter, and 1 tsp ground cinnamon. It should resemble a crumble topping when you’re done mixing.
3. Refrigerate this topping mixture – no need to cover as it won’t be there long…
4. Spray an 8″ x 8″ glass baking dish with baking spray and set aside.
5. In a large bowl, add 15 oz 100% pure pumpkin puree, 3 large eggs, 6 oz evaporated milk, 1/2 cup granulated sugar, remaining 1/2 cup dark brown sugar, 1 tsp pure vanilla extract, 1 tsp pumpkin pie spice, and 1 tsp kosher salt and mix on medium speed until well-combined.
6. Pour batter into prepared baking dish.
7. Remove topping mixture from fridge and sprinkle evenly over batter.
8. Bake 45 mins, until topping is a dark golden brown.
9. Remove from oven and allow to cool 5 mins before cutting and serving.

NUTRITION FACTS
Servings	9
Amount Per Serving	3 oz
Calories	295
		%Daily Value*
Total Fat	9g	12%
Saturated Fat	3g	15%
Cholesterol	110mg	37%
Sodium	190mg	8%
Total Carbohydrate	50g	18%
Dietary Fiber	3g	11%
Total Sugars	45b
Added Sugars	43g
Protein	4g
Vitamin D	0.2mcg	1%
Calcium	45mg	4%
Iron	2.2mg	12%
Potassium	260mg	6%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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