Easy Biscoff Pumpkin Crisp Recipe
This easy Biscoff pumpkin crisp recipe uses 1 can of pumpkin puree and is ready in under an hour. A perfect fall recipe!
Ingredients
- 1 15- oz can of pumpkin puree yes, you can use homemade pumpkin puree
- ⅔ cup sugar
- 5 ounces evaporated milk
- 3 eggs
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- ½ tsp salt
Biscoff Crisp Topping
- 1 cup crushed Biscoff cookies
- 1 cup oats I use quick oats
- ⅓ cup brown sugar
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ cup unsalted butter softened
Instructions
- Preheat your oven to 350 degrees. Prepare a 13x9 or similar-sized baking dish or casserole dish with some non-stick cooking spray. Set aside.
- In a large bowl, combine the canned pumpkin puree, sugar, evaporated milk, eggs, vanilla, pumpkin spice and salt. Whisk to combine, or use a hand mixer. Pour this pumpkin mixture into the prepared baking dish from the mixing bowl and spread evenly.
- In another medium-sized bowl, combine the dry ingredients. This includes crushed cookies, oats, brown sugar, baking soda and baking powder. Stir well to combine. Cut in the butter using two forks or a dough cutter. The mixture should be crumbly.
- Sprinkle the topping mixture evenly over the top of the pumpkin layer.
- Bake in the oven for approximately 35-45 minutes or until the topping is set and the filling is bubbling. The internal temperature of the mixture should be 175 degrees if you have a thermometer handy. A little wiggle in the center is okay - the filling will solidify once cooled.
- Allow to cool slightly before serving. It can be served warm with ice cream or whipped cream. Also delicious served chilled.
Notes
Storage: Store your pumpkin crisp in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 224kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 53mgSodium: 171mgFiber: 2gSugar: 19g
Tried this recipe?Let us know how it was!
