"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Saturday, September 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (15oz.) cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
Pecan Crisp Topping
Garnish: sweetened whipped cream, ground cinnamon
PECAN CRISP TOPPING:
3/4 cup firmly packed brown sugar
3/4 cup quick cooking oats
3/4 cup chopped pecans
2 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
6 tbsp. butter, melted

Directions:
Directions:
Preheat oven to 350. Lightly grease an 8in. square baking dish. 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 pecan crisp topping. Bake for 45-50 minutes, or until center is set and topping is golden brown. Serve warm with whipped cream and ground cinnamon.PECAN CRISP TOPPING: In a medium bowl, combine brown sugar, oats, pecans, flour and cinnamon. Add melted butter, stirring until combined.

 

 

 

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