@foodandperfumelover: Ingredients For the Pumpkin Filling: 1 can (15 ounces) pure pumpkin puree 1 can (14 ounces) sweetened condensed milk 2 large eggs, lightly beaten 2/3 cup firmly packed light brown sugar 2 tablespoons granulated sugar 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon table salt For the Crisp Topping: 1/2 cup cold unsalted butter, cut into small cubes 3/4 cup old-fashioned rolled oats 1/2 cup all-purpose flour 3/4 cup firmly packed light brown sugar 1/3 cup granulated sugar 1/2 cup chopped pecans 1/2 teaspoon ground cinnamon 1/4 teaspoon table salt Instructions Begin by positioning a baking rack in the center of your oven. Preheat the oven to 350°F (175°C). Take a 7x10-inch baking dish or a 9-inch pie plate and lightly grease the bottom and sides with butter or non-stick cooking spray. Set it aside. In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, beaten eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Using an electric mixer on medium speed, beat the mixture for about 2 minutes until everything is fully combined and the filling is smooth and creamy. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated. Carefully pour the pumpkin filling into the prepared baking dish. Use a spatula to spread it evenly across the bottom. Set aside while you prepare the topping. In a separate medium mixing bowl, combine the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Stir with a fork until well mixed. Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This creates the perfect crumbly texture. Gently fold in the chopped pecans. Sprinkle the crumb topping evenly over the pumpkin filling, covering the entire surface. Do not press down; you want a light, airy topping. Place the dish in the preheated oven and bake for 50 to 60 minutes. The pie is ready when the topping is golden brown and a knife inserted into the center comes out clean. The filling should look set with only a slight jiggle. If the topping browns too quickly, loosely cover it with aluminum foil for the remaining baking time. Once baked, remove the dish from the oven and place it on a wire rack to cool for at least 30 minutes. Serve slightly warm or at room temperature. For best results, refrigerate any leftovers within two hours, loosely covered with foil or plastic wrap, and store for up to 3 days. #pumpkinpie

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2026-09-20 21:12:59

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