Pumpkin Pie Crisp
One of my favorite holiday desserts is pumpkin pie! So I wanted to replicate that taste without the pressure of making a crust. This pumpkin pie crisp tastes just like the real thing. It's creamy and has lots of pumpkin spice flavor. I will definitely be making this for Thanksgiving and Christmas!
Ingredients
- 1 15-oz Can Pumpkin Purée
- 1 cup monk fruit, or sweetener of choice
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 cup heavy cream
Topping:
- 1 cup THM baking blend
- 1/2 cup pecans, chopped
- 1/2 cup monk fruit
- 2 tsp cinnamon
- 1/2 tsp salt
- 8 Tbsp. butter melted
Instructions
- Preheat oven to 375°F. Butter a 8x8 glass square dish.
- In a large bowl, whisk together pumpkin, monk fruit, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared dish and set aside.
- In a medium bowl, whisk together baking blend, pecans, monk fruit , cinnamon, and salt. Add butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly)
- Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
- Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
- Let cool for 10 minutes, then serve warm.
How much THM Gentle Sweet would equal 1 cup or monk fruit? I’ve searched for conversion tables but can’t find the answer! Thank you!
One cup of monk fruit would equal one cup of gentle sweet.
do you think I can use whipping cream instead of heavy cream???
Definitely
How do you store leftovers?
It keeps in the refrigerator for a good 5-6 days.
I made this a few days ago and when I make it again I will press the topping into the pan first to make a crust and then pour the pumpkin filling on top to make this into pumpkin bars.