Pumpkin Custard Crunch

By carvalhohm

Ingredients

• 29-oz. can pumpkin
• 3 eggs, beaten
• 2 t. pumpkin pie spice
• 1 t. cinnamon
• 14-oz. can sweetened condensed milk
• 1 c. milk
• 2 t. vanilla extract

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Mix pumpkin, eggs and spices well; stir in condensed milk, milk and vanilla. Pour into a greased 13"x9" baking pan; spoon Crunch Topping over pumpkin mixture. Bake at 350 degrees for 45 to 60 minutes, until a knife comes out clean. Watch carefully so that topping doesn’t burn. Serve warm.

Makes 9 to 12 servings.

Crunch Topping:
3 c. quick-cooking oats, uncooked
1 c. brown sugar, packed
1 c. all-purpose flour
1 t. cinnamon
1 c. walnuts or pecans,chopped
1 c. butter, melted

Stir together oats, brown sugar, flour, cinnamon and nuts. Pour
melted butter over top; toss to mix.