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Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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