Crisp

• 2 cups quick-cooking oats (regular oats would be just fine)
• 1 1/2 cups THM Baking Blend
• 1 cup Brown Swerve or Brown Truvia (or THM Gentle Sweet + 2 tsp. molasses)
• 2 tsp. pumpkin pie spice
• 1 cup cold butter, cubed

Pumpkin Filling

• 3 eggs
• 1/4 cup THM Super Sweet (or 1/2 cup Gentle Sweet)
• 1-15 ounce can pumpkin puree
• 1/2 cup heavy cream
• 2 tsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 1/2 tsp mineral salt

Instructions

Preheat oven to 375° and spray an 8x11" baking dish or oven-safe skillet.

Combine the oats, Baking Blend, brown sweetener, and pumpkin spice together. Add in the butter and cut in with a fork. Get the butter to pea-sized pieces. Spread half the crisp mixture on bottom of pan and press flat.

In a bowl, combine eggs and Super Sweet. Add pumpkin, cream, vanilla, pumpkin pie spice, and salt. Whisk ingredients together until smooth.

Pour the mix on top of the crust. Sprinkle the remaining topping on the pumpkin. Bake uncovered at 375° for 35-45 minutes, or until golden brown. The filling should firm up like a pumpkin pie.

Serve (warm or cold) with whipped cream or on-plan ice cream.

enJOY!