The simplicity and buttery rich crumble topping of a fall crisp, the perfection of a creamy pumpkin pie, all thrown together in a few minutes and so so good!
Preheat the oven to 425ºF. Grease a 9×13″ pan and set aside.
For the filling, 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 filling into the greased pan and bake for 15 minutes.
While the filling is baking, stir together the topping ingredients until moistened and well combined.
When the 15 minutes is up, open the oven, lower the temperature to 350ºF, and sprinkle the crumble topping evenly over the hot filling. Close the door and bake for 60-70 minutes, until a toothpick inserted near the center comes out clean and the topping is golden.
Let cool to room temperature and then place in the fridge to chill for a few hours or overnight. Serve with lots of fresh sweetened whipped cream and of course some hot, black coffee to wash it all down with!
You must be logged in to post a review.
Oh my, what a dessert! Was a bit sceptical at first because the filling is very liquid, but it turned out great. We’d probably call it pumkin pudding with crumble topping in the UK. Will definitely make it again. I’ll also try and substitue the pumpkin with sweet potato puree.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Lindsay @ My Therapist Cooks in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.