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.