"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp, by , is from Hedtke/Anderson Family Recipes, 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!

Contributor:  
Contributor:  
Aunt Kathy Corle

Category:
Category:
 

Filling:


Ingredients:  
Ingredients:  
4 large eggs
1 29oz. can pumpkin puree
1 cup sugar
1 Tbls. pumpkin pie spice
2 - 12oz. cans evaporated milk

Directions:
Directions:
In a large bowl, beat the eggs until blended. Whisk in the pumpkin, sugar and spices until smooth. Pour in the evaporated milk and stir gently until combined. Pour this into a greased 9x13 pan. Bake at 425 for 15 minutes.
 

Topping:


Ingredients:  
Ingredients:  
cup flour
1 cup packed brown sugar
tsp salt
2 tsp. pumpkin pie spice
1 cup old-fashioned rolled oats
cup butter, melted

Directions:
Directions:
While filling is baking, stir together the topping ingredients until moistened and well combined.

Open oven door but do not remove filling from oven. Lower temperature to 350. Sprinkle the crumble topping evenly over the hot filling. Close oven door and bake for 60-70 minutes, until toothpick inserted near center comes out clean and topping is golden. Let cool to room temperature, then chill in refrigerator several hours or overnight. Serve with lots of fresh whipped cream.

 

 

 

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