Pumpkin Custard Crunch

I'm ready to try this recipe this week - pumpkin, crunch, Mmmmmmm.

Pumpkin Custard Crunch from Gooseberry Patch

29-oz. can pumpkin
3 eggs, beaten
2 t. pumpkin pie spice
1 t. cinnamon
14-oz. can sweetened
    condensed milk

1 c. milk
2 t. vanilla extract

Mix pumpkin, eggs and spices well; stir in condensed milk, milk and vanilla.  Pour into a greased 13"x9" baking pan. Make crunch topping (ingredients below).

Crunch Topping:
3 c. quick-cooking oats, uncooked
1 c. brown sugar, packed
1 c. all-purpose flour
1 t. cinnamon
1 c. walnuts or pecans, crushed
1 c. margarine, melted

Stir together oats, brown sugar, flour, cinnamon and nuts. Pour melted margarine over top; toss to mix. Spoon crunch topping over pumpkin mixture.  Bake at 350 degrees for 45 to 60 minutes, until a knife comes out clean. Watch carefully so that topping doesn’t burn. Serve warm. Makes 9 to 12 servings.

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