Pumpkin Crisp

I had some leftover pumpkin puree from making the pumpkin fudge the other day, and I had this recipe that I wanted to try from Paula Deen. I love apple crisp... well.. I love any kind of crisp, so I knew I'd love this. It's a great Fall dessert, and it reminds me a little of sweet potato casserole. It's one of those warm and comfy foods, if you know what I mean. Top it with some whipped cream or ice cream, sprinkle with cinnamon, and you've got yourself a pile of pumpkin-goodness.



Aren't these Spode dishes so cute!?! Aubrey's mom gave them to me for my birthday this year. I made the crisp in the oval dish (below), but it would be cute to make individual small dishes, too!

Paula must have some HUGE serving sizes because she says her recipe will serve 8 people. Well, I made half of the recipe, and I believe it could have served about 6 people.... easily.


Ingredients:

Pumpkin mixture2 (15-ounce) 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
Walnut Crisp Topping (recipe below)
Garnish: sweetened whipped cream or ice cream, ground cinnamon

Walnut Crisp Topping

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

Directions:

Pumpkin mixPreheat 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 vanilla until smooth. Pour into prepared baking dish; sprinkle evenly with Walnut Crisp Topping. Bake for 45-50 minutes, or until center is set and topping is golden brown. Serve warm with whipped cream or ice cream and cinnamon, if desired.

Walnut Crisp ToppingIn a medium bowl, combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter, stirring until combined.