pumpkin pie crisp

August 12, 2013

I may, or may not, have had this for breakfast this morning. Don’t you wish you were here to know for sure (and eat some with me!)?

4 large eggs
1 (29oz.) can pumpkin purée
1 1/2 cups sugar
1 tablespoon pumpkin pie spice
2 can (12 oz) evaporated milk
for the topping:
3/4 cup flour
1 cup firmly packed brown sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup old-fashioned rolled oats
1/2 cup butter, melted

Preheat the oven to 425ºF. Grease a 9x13" pan and set aside. In a large bowl, beat the eggs until blended. Whisk in the pumpkin, sugar and spices until smooth. Pour in the evaporated milk and stir gently...
See the full directions on my site

Nutritions

Calories
303

Sodium
188mg
7% DV

Fat
9g
14% DV

Protein
9g
18% DV

Carbs
47g
16% DV

Fiber
2g
11% DV