Monday, December 1, 2014

Cheri's Pumpkin Crisp



 Tired of Pumpkin Pie? For a change or addition to your Festive Thanksgiving dinner try this dessert, it's a little twist on the standard Pumpkin tradition and really tasty. Enjoy Good Food

What you Need:
For the filling:
1 (28 oz.) can pumpkin (not pumpkin pie mix)
1 lg. can evaporated milk
1 c. sugar
3 eggs
1 T (heaping) pumpkin pie spice(I make my own)
1 t. salt


DIRECTIONS for Filling
Preheat over to 350ยบ.   
Spray a 9x9 pan with pam spray
Mix all together until well blended.  Pour into bottom of 9 X 9 square glass baking dish or deep pie dish.  Make Crisp Topping.

Crisp Topping: (use the food processor to mix all ingredients EXCEPT BUTTER)
3/4 c. flour
3/4 c. brown sugar (packed)
1/2 t. salt
8 T. butter (very cold)
1 c. old fashioned oats
1 t. cinnamon
Optional:  1/2 c. crushed gingersnap cookies
Optional:  1/2 c. chopped pecans or walnuts

Directions for Topping:
Mix together dry ingredients I use my food processor to mix quick.  Using a pastry cutter or with two knives (can just use hands), cut butter cubes into dry ingredients until coarse crumbs form. Sprinkle globs over pumpkin mixture. Also mix in gingersnap cookies and/or nuts if using.  Bake for 45 minutes or until knife inserted into center comes out clean

Serve with whipped cream or ice cream, warm is good or even cold later.

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