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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a classic pumpkin treat. Ingredients:
8 eggs |
1 (29 ounce) can pumpkin |
1 (14 ounce) can eagle brand sweetened condensed milk (not evaporated milk ) |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon ground mace |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1/2 cup almonds, chopped |
1/4 cup pecans, chopped |
1/4 cup brown sugar, firmly packed |
1 teaspoon vanilla extract |
2 tablespoons margarine or 2 tablespoons butter |
Directions:
1. Preheat oven to 350°.
2. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well.
3. Pour into lightly greased 9-inch springform pan.
4. Bake 55 to 60 minutes or until knife inserted near center comes out clean.
5. Cool thoroughly; remove side of pan.
6. Sprinkle with Nut Topping*.
7. Refrigerate leftovers.
8. Nut Topping:
9. In heavy skillet, brown almonds and pecans in margarine or butter.
10. Add the brown sugar and vanilla extract. Mix well.
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