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Pumpkin Custard Crunch


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Rate this recipe 4.6/5 (12 Votes)


  • 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


Adapted from


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.

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