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Pumpkin Crunch

Name: Pumpkin Crunch
Ingredients: Yield: 1 9x13 casserole dish; 450 g Sweetened Condensed Milk (2 cups); 30 g Butter (Melted, 2 tbsp); 3 Large Eggs; 400 g Pumpkin Puree (1 ¾ cup); 35 g Brown Sugar (3 tbsp); 3 g Salt (¼ tsp); 15 g Vanilla Extract (1 ½ tbsp); 2 g Pumpkin Spice (¼ tsp); 2 g Cinnamon (¼ tsp); 200 g AP Flour (1 ¼ cup); 200 g Sugar (1 cup); 10 g Baking Powder (2 tsp); 5 g Salt (1 tsp); 230 g Butter (Melted, 2 sticks); 125 g Pecans (1 cup)

This is my favorite dessert to have on Thanksgiving. My mother-in-law introduced me to it and I’ve been smitten ever since. Lorn and I snack on it for days after and have to throw the last bit away to stop ourselves from eating too much.

Ingredients

Yield: 1 9×13 casserole dish

CUSTARD:

450 g Sweetened Condensed Milk, 2 cups
30 g Butter, Melted, 2 tbsp
3 Large Eggs
400 g Pumpkin Puree, 1 ¾ cup
35 g Brown Sugar, 3 tbsp
3 g Salt, ¼ tsp
15 g Vanilla Extract, 1 ½ tbsp
2 g Pumpkin Spice, ¼ tsp
2 g Cinnamon, ¼ tsp

TOPPING:

200 g AP Flour, 1 ¼ cup
200 g Sugar, 1 cup
10 g Baking Powder, 2 tsp
5 g Salt, 1 tsp
230 g Butter, Melted, 2 sticks
125 g Pecans, 1 cup

Instructions

Preheat oven to 350 F
Combine custard ingredients and whisk until they are fully incorporated. Pour into a 9×13 casserole dish.
Mix all topping ingredients but the butter and pecans in a bowl and sprinkle evenly across the pumpkin custard.
Spoon melted butter over the top, try to keep it evenly distributed.
Sprinkle Pecans over top and bake at 350F for 1 hour.
Let stand for at least 1 hour before eating