Pumpkin Pecan Crunch

Pumpkin Pecan Crunch

No need to make a pie crust!

 

1 (15-ounce) can pumpkin puree (not pie mix)

1 cup heavy cream  -I used evaporated milk

4 large eggs

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon table salt

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 1/2 cups roughly chopped pecans

1/4 cup all-purpose flour  -I used gluten free mix

1/4 tsp cinnamon

1/4 cup brown sugar

1/8 tsp salt

Ice cream, optional

 

Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.  -I baked this in the 12 square Demarle pan -no need to grease pan, each serving comes out nicely without having to cut to portion size.  Decrease baking time to 30 minutes.

Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature.  

Pumpkin Pancakes -Delicious!

Pumpkin Pancakes
Original recipe makes 12 pancakes                    

Makes servings USMetricAdjust Recipe (Help)

 1 1/2 cups milk                                                    

1 cup pumpkin puree                                                    

1 egg                                               

2 tablespoons vegetable oil                                                                     

2 tablespoons vinegar                                                                     

2 cups all-purpose flour   (part whole wheat)                                                                  

3 tablespoons brown sugar                                                                     

2 teaspoons baking powder                                                                     

1 teaspoon baking soda                                                                     

1 teaspoon ground allspice                                                                     

1 teaspoon ground cinnamon                                                                     

1/2 teaspoon ground ginger                                                                     

1/2 teaspoon salt                                                                     

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.