Pumpkin Crunch
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PUMPKIN CRUNCH
Yield: 1 9x13 casserole dish
Custard
450g (2 cups) Sweetened Condensed Milk
30g (2 tbsp) Butter, Melted
3 Large Eggs
400g (1 ¾ cup) Pumpkin Puree
35g (3 tbsp) Brown Sugar
3g (¼ tsp) Salt
15g (1 ½ tbsp) Vanilla Extract
2g (¼ tsp) Pumpkin Spice
2g (¼ tsp) Cinnamon
Topping
200g (1 ¼ cup) AP Flour
200g (1 cup) Sugar
10g (2 tsp) Baking Powder
5g (1 tsp) Salt
230g (2 sticks) Butter, Melted
125g (1 cup) Pecans
Instructions:
Preheat oven to 350 F
Combine custard ingredients and whisk until they are fully incorporated. Pour into a 9x13 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
