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Pumpkin Walnut Crisp

From WESTBY HOUSE INN & RESTAURANT
This recipe is a great way to start off breakfast in the fall season! Can be baked ahead and cooled. Heat through just before serving. Makes about 8 servings

2 (15-ounce)cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly grease an 8 inch square baking dish or 8 small indivdual ramekin baking dishes. In a large bowl, whisk together all ingredients. Pour into prepared baking vessel; sprinkle evenly with Walnut Crisp topping(recipe follows). Bake for 45-50 minutes, or until center is set. Serve warm with whipped cream and cinnamon.

WALNUT CRISP TOPPING - makes 2 cups

3/4 cup firmly packed brown sugar
3/4 cup quick-cooking oats
3/4 cup coarsely chopped walnuts
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted

In a medium bowl, combine dry the ingredients. Add melted butter, stirring until combined.

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