Ingredients
The following ingredients have 11 Servings
- 1 3/4 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 cup 2 cubes cold butter or Earth Balance for dairy-free.
- 1 cup chopped nuts (I use walnuts)
- 2 cups pumpkin
- 1 14- oz can sweetened condensed milk ~ *See special dairy-free instructions below.
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
Instruction
- Preheat oven to 350. Mix flour, brown sugar, and granulated sugar in a medium bowl. Cut in butter using a pastry blender into small pieces. Stir in nuts.
- Set 1 cup of crumb mixture aside for topping.
- Press the remaining crumb mixture on the bottom and partially up the sides of a 12"x7" glass baking dish. A similar size square dish works well too.
- Mix pumpkin, sweetened condensed milk, eggs, and spices in a large mixing bowl. Mix well.
- Pour into prepared baking dish.
- Top with remaining crumb mixture.
- Bake for 55 minutes or until golden brown and the knife inserted comes out clean.
- * Remember, if making the dairy-free version bake about 30-40 minutes longer.
- Cool on a wire rack and chill in the refrigerator before serving.
- Cut into 10-12 servings.
- Enjoy with or without whipped topping
