Preparation Time: 15 minutes
Makes: 16 servings
Crisp Topping1 cup (250 mL) Robin Hood® or Old Mill® Oats¾ cup (175 mL) Redpath® Dark Brown sugar, packed½ cup (125 mL) chopped pecans2 tbsp (30 mL) Robin Hood® All Purpose Flour½ tsp (2 mL) cinnamon1/3 cup (75 mL) butter, meltedCrust1 envelope (1 envelope) Robin Hood® Flaky Pie Crust MixFilling1 can (1 can) (14 oz/398 mL) pumpkin purée (1 ½ cups/375 mL)1 cup (250 mL) Redpath® Dark Brown Sugar, packed1 ¼ cups (300 mL) Regular or 2% Carnation® Evaporated Milk2 (2) eggs½ tsp (2 mL) each; vanilla extract and cinnamon
1. Preheat oven to 425ºF (218ºC).2. Topping: Combine ingredients with a fork for topping. Reserve.3. Crust: Make pie crust according to package directions. On a lightly floured surface, roll pastry to fit a 9” (23 cm) pie plate. 4. Place dough in pie plate cutting excess dough. Roll dough under and flute the edges with your fingertips. 5. Filling: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie plate.6. Bake in preheated oven 15 minutes, reduce heat to 350ºF (180ºC) and bake for 45 minutes.7. Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving.
1. Serve with freshly whipped cream.
I made the pumpkin pie crisp and brought it over to where we were invited @ Thanks Giving it was a hit. Thanks Brenda for the tip & I agree with you Roslyn I had to much filling too.
Here is a hint for those of you find that the outside edge of the pie gets too brown. I put a narrow strip of foil wrap around the rim to prevent dark, dry edges. I love the pumpkin pie.
I made the pumpkin pie crisp it was delicious, but i would cut the topping in half i found it a bit to much roslyn
In regards to printing the recipes, I agree it would be nice if there was a print option to make things easier however, I highlighted the recipe, copied, pasted and then printed and it works. Best of luck!
Ditto Carla's comment. I sent this recipe to the printer and it required 9 pages!! Or, with a little tweaking, 2 pages. Way too much to do. Please have the "techie" for this site see Epicurious.com and how sweet printing tidy recipes can be, usually two clicks/one page. Tnx
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