Pumpkin Crisp With Walnut Crisp Topping |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Another recipe from one of my many food magazines. Wanted a safe place to keep it until I have time to try it. Ingredients:
2 (15 ounce) cans pumpkin puree |
1 cup sugar |
3/4 cup evaporated milk |
3 large eggs |
1 teaspoon cinnamon |
1 teaspoon pumpkin pie spice |
1 teaspoon vanilla |
3/4 cup brown sugar, firmly packed |
3/4 cup quick-cooking oats |
3/4 cup walnuts, chopped |
2 tablespoons all-purpose flour |
1/4 teaspoon cinnamon |
6 tablespoons butter, melted |
Directions:
1. Preheat oven to 350. Lightly grease an 8 square baking dish.
2. In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish.
3. In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined.
4. Sprinkle topping evenly over pumpkin mix.
5. Bake for 45-50 minutes or until center is set and topping is golden brown.
6. Serve warm with whipped cream and cinnamon if desired.
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