Pumpkin dessert recipe

Serves:

Prep Time:

Cook Time:

Description:
Can be made with fresh pumpkin or canned pumpkin. This recipe is a modified and doubled version of the Grandma Smith recipe (by Fraser who insists on being named here) to fill a large rectangle pan. It has a larger amount of pumpkin in the filling and more pecans (instead of sugar) in the topping than the original recipe. Fraser also removed Evaporated milk from the filling so that it sets more easily. It keeps well and it a great dessert to make the day before. Serve with whipped cream.

Source: Grandma Smith

Ingredients:
Crust
 * 1/2 cup flour
 * 3/4 cup quick oats
 * 1 cup brown sugar
 * 1 cup butter

Pumpkin filling
 * 2 1/2 to 3 lb pumpkin
 * 1 large can evaporated milk (370 ml)
 * 4 eggs
 * 1 1/2 cups sugar
 * 1 tsp salt
 * 1 tsp ginger
 * 1 tsp cinnamon
 * 1/2 tsp cloves

Topping
 * 2 cups chopped pecans
 * 1/2 cup brown sugar
 * 3 tbsp margarine

Method:
Crust
 * Mix together until crumbly. Press very firmly into ungreased pan. Bake 20 minutes at 350F or until light brown.

Pumpkin filling
 * Mix all ingredients together in large bowl. Stir until uniform. Pour into pan on top of the crust and return to oven for 20 minutes at 350F.

Topping
 * Combine. Add over top of partly baked filling. Return to oven for additional 15-20 minutes at 350F

Rating:
Adults:5

Kids: 4
 * Added on August 27 2024