Sunday, June 13, 2010

Pumpkin Crisp

Pumpkin Crisp
Cooking with Paula Deen recipe

Serves 8

2 (15 oz) cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Walnut Crisp Topping (recipe follows)
Garnish: sweetened whipped cream, ground cinnamon

Preheat oven to 350. Lightly grease an 8 inch square baking dish.

In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice, and vaniall until smooth. Pour into prpeared baking dish; sprinkle evenly with Walnut Crisp Topping. 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.

Walnut Crisp Topping
Makes about 2 cups

3/4 cup firmly packed sugar
3/4 cup quick-cooking oats
3/4 cup chopped walnuts
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted

In a medium bowl, combine sugar, oats, walnuts, flour, and cinnamon. Add melted butter, stirring until combined.

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