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Pumpkin Crisp

Source of Recipe


Cooking with Paula Deen (September / October 2008)



List of Ingredients



• 2 (15-ounce) cans pumpkin
  
• 1 cup sugar
  
• ¾ cup evaporated milk
  
• 3 large eggs
  
• 1 tsp ground cinnamon
  
• 1 tsp pumpkin pie spice
  
• 1 tsp vanilla extract
  
• Walnut Crisp Topping (recipe follows)
  
• Garnish: sweetened whipped cream; ground cinnamon
  






Instructions



1. Preheat oven to 350° F. Lightly grease an 8-inch 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 baking dish; sprinkle evenly with Walnut Crisp Topping.
   
   
3. Bake for 45 to 50 minutes, or until center is set and topping is golden brown. Serve warm with whipped cream and cinnamon, if desired.
   
   Makes about 8 servings.
   
   ............
   
   WALNUT CRISP TOPPING
   
   • ¾ cup firmly packed brown sugar
   • ¾ cup quick-cooking oats
   • ¾ cup chopped walnuts
   • 2 Tbsp all-purpose flour
   • ¼ tsp ground cinnamon
   • 6 Tbsp butter, melted
   
   In a medium bowl, combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter, stirring until combined.
   
   Makes about 2 cups.