Updated: Sep 6, 2022
Delicious pumpkin pie filling topped with crunchy, sweet oats! OMG yum!!
Crumbles of brown sugar crisp topping is the PERFECT addition to the pumpkin pie filling!
#cleaneating #WW #myww #weightwatchers
Full recipe in video below!
1 ½ cups all-purpose flour
¾ cup old fashioned oats
½ cup granulated sugar substitute (I use Lakanto) to order: https://bit.ly/3cRLTbg
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¾ cup light brown sugar packed substitute (I use Lakanto)
½ teaspoon ground cinnamon
¾ cup light butter room temperature
15 ounces pumpkin puree
¾ cup light brown sugar substitute
½ cup granulated sugar substitute
3 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
12 ounces fat free evaporated milk
Preheat the oven to 375 degrees F. Spray a 7x11 baking dish with nonstick baking spray.
Add the flour, oats, both sugars, and cinnamon to a medium bowl. Stir to combine.
Add the butter to the dry ingredients. Using a spatula, fork, or your hands, work the butter into the dry ingredients until the butter has coated all of the dry ingredients and clumps together.
Break apart the big clumps, cover, and place in the freezer to firm up. Begin working on the pumpkin filling.
In a large bowl, add in the pumpkin puree, both sugars, and pumpkin pie spice. Stir to combine.
Add in the vanilla extract and eggs. Stir with a spatula or whisk until the eggs are worked into the filling.
Add in the evaporated milk and stir until there are no more white milk streaks in the filling.
Pour the pumpkin filling into the prepared baking dish.
Place in the oven and bake for 20 minutes until it has thickened up some in the center.
Pull the baking dish out of the oven and sprinkle the crisp topping all over the top.
Place back in the oven and bake for an additional 25 minutes until the center of the crisp is set up and the crisp topping is golden brown.
Let cool completely and serve. Top with whipped cream.
Cover and store in the refrigerator.
Recipe Inspiration from cookiedoughandovenmitt.com