Pumpkin Crunch
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 9x13 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 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
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