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
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
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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