Pumpkin Crisp

December 6, 2018

An easy alternative to the classic pumpkin pie. This can be whipped up in one bowl-no messy pie dough to prepare or roll out.  The children made this treat to enjoy after our Stone Soup Lunch. 



2 cans pumpkin

1 ½ cup cream

½ cup brown sugar

¼ cup maple syrup

2 TBSP cinnamon

1 TBSP ginger

2 tsp nutmeg

1 tsp clove

1 tsp salt

2 TBSP vanilla

4 eggs



1 cup butter

1 cup honey

2 tsp cinnamon

2 cups oats


Preheat oven 350o & butter a 9x15 inch baking dish.


In large bowl, mix together pumpkin, cream, sugar, syrup, spices, vanilla and eggs. Pour into prepared baking dish.


In saucepan melt butter on low heat. Add the honey and oats. Mix until coated with butter and honey.


Spoon the oat mixture all over the top of the pumpkin. 

Cook for 45-60 minutes or until the top is golden brown and the center has little jiggle to it.


Let cool completely before cutting and serving.


We enjoyed it with a dollop of fresh whipped cream on top!

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