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This recipe is a great way to start off breakfast in the fall season! Can be baked ahead and cooled. Heat through just before serving. Makes about 8 servings
2 (15-ounce)cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Lightly grease an 8 inch square baking dish or 8 small indivdual ramekin baking dishes.
In a large bowl, whisk together all ingredients. Pour into prepared baking vessel; sprinkle evenly with Walnut Crisp topping(recipe follows). Bake for 45-50 minutes, or until center is set. Serve warm with whipped cream and cinnamon.
WALNUT CRISP TOPPING – makes 2 cups
3/4 cup firmly packed brown sugar
3/4 cup quick-cooking oats
3/4 cup coarsely chopped walnuts
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
In a medium bowl, combine dry the ingredients. Add melted butter, stirring until combined.
This recipe is a great way to start off breakfast in the fall season! Can be baked ahead and cooled. Heat through just before serving. Makes about 8 servings2 (15-ounce)cans pumpkin1 cup sugar3/4 cup evaporated milk3 large eggs1 teaspoon ground cinnamon1 teaspoon nutmeg1 teaspoon vanilla extract
Preheat oven to 350 degrees. Lightly grease an 8 inch square baking dish or 8 small indivdual ramekin baking dishes. In a large bowl, whisk together all ingredients. Pour into prepared baking vessel; sprinkle evenly with Walnut Crisp topping(recipe follows). Bake for 45-50 minutes, or until center is set. Serve warm with whipped cream and cinnamon.
WALNUT CRISP TOPPING – makes 2 cups3/4 cup firmly packed brown sugar3/4 cup quick-cooking oats3/4 cup coarsely chopped walnuts2 tablespoons all-purpose flour1/4 teaspoon ground cinnamon6 tablespoons butter, meltedIn a medium bowl, combine dry the ingredients. Add melted butter, stirring until combined.
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