Description
A sophisticated twist on pumpkin pie featuring a creamy spiced custard center and a buttery, toasted oat crumble topping. Portable and rich in autumnal flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup unsalted butter, chilled and cubed
- 15 oz pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 350°F and line an 8×8 inch pan with parchment paper.
- Combine oats, flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in chilled butter until the mixture resembles coarse crumbs.
- Press half of the crumble mixture firmly into the bottom of the pan.
- In a separate bowl, whisk eggs, pumpkin puree, vanilla, ginger, and nutmeg until smooth.
- Pour the pumpkin filling over the base and smooth the top.
- Sprinkle the remaining crumble over the filling without pressing down.
- Bake for 35-45 minutes until the edges are set and the top is golden brown.
- Cool completely in the pan for at least 2 hours before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American