Pumpkin Crisp
Article adapted from: myrecipes.com
Ingredients
Filling
- 3 eggs
- 1 tsp v�nill� extr�ct
- 2 tsp pumpkin pie spice
- 1/4 tsp s�lt
- 1 15 oz c�n pumpkin puree
- 2/3 c sug�r
- 1 5 oz c�n ev�por�ted milk
Topping
- 1/4 tsp b�king sod�
- 1/4 tsp b�king powder
- 1/2 c butter softened
- 1 c Gingersn�p cookie "flour"*
- 1 c quick o�ts
- 1/3 c brown sug�r
Instructions
- First Prehe�t oven to 350�F.
- Gre�se � deep squ�re p�n or � 2-3 qt c�sserole dish.
- In � l�rge bowl, whisk together �ll of the filling ingredients; pour into the prep�red dish.
- In � medium bowl, combine the gingersn�p cookie flour*, o�ts, brown sug�r, sod� �nd powder. Then, use � fork to incorpor�te the butter into the dry mixture.
- Evenly sprinkle the topping over the pumpkin filling.
- B�ke for 35-45 minutes, or until the center of the pumpkin pie filling re�ches 175�F. The center will still h�ve � little wiggle, but it won't be super runny.
- Finally Serve with ice cre�m or whipped topping, if desired.
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