Pumpkin Pie Crisp

I have to admit, I hate anything pumpkin, always have until now.. I saw my better half eyeing this recipe and I thought I would make it for him since he loves pumpkin pie. Do yourself a huge favour this Thanksgiving, and MAKE this pie. If you have been waiting for that diamond ring from your man, this might be the pie that will make it happen..Trust me, it's that good.

Ingredients:

Crisp Topping:

1 cup (250 mL) of Oats (I used old fashion quick oats and it worked fine)

¾ cup (175 mL) Dark Brown sugar, packed

½ cup (125 mL) chopped pecans

2 tbsp (30 mL) All Purpose Flour

½ tsp (2 mL) cinnamon

1/3 cup (75 mL) butter, melted

Filling:

1 can of Pumpkin purée (1 ½ cups/375 mL)

**Do not use pie filling, has to be 100% pure pumpkin purée**

1 cup (250 mL) Dark Brown Sugar, packed

1 ¼ cups (300 mL) Carnation® Evaporated Milk

2 eggs

½ tsp (2 mL) each; vanilla extract & salt

1½ tsp pumpkin spice.

**If you do not have pumpkin spice, substitute with ½ tsp of each of: cinnamon, ground ginger and nutmeg.

Directions:
1. Preheat oven to 425ºF (218ºC).

2. Topping: Combine ingredients with a fork for topping. Reserve.

3. Crust: Make pie crust according to package directions. On a lightly floured surface, roll pastry to fit a 9” (23 cm) pie plate. OR use a frozen pie shell.

4. Place dough in pie plate cutting excess dough. Roll dough under and flute the edges with your fingertips.

5. Filling: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie plate.

6. Bake in preheated oven 15 minutes, reduce heat to 350ºF (180ºC) and bake for 45 minutes.

7. Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving.

Note:
1. I use a crust saving ring to prevent crust from burning. Foil would also work just fine.

2. Serve with freshly whipped cream if you have some.

3. I found the pie better warm then cold.