Pumpkin Custard Crunch

Here's one to inspire you from Autumn with Family & Friends, 

our Cookbook of the Week (Gooseberry Patch.)

Pumpkin Custard Crunch (picture coming soon!)

This recipe was originally shared by Donna Borton of Columbus, Ohio. She writes, "I have made this festive dessert for years. I love pumpkin and make a lot of oatmeal desserts, and just came up with the combination. Try it plain or top it with vanilla ice cream like my husband does!"

29-oz. can pumpkin
3 eggs, beaten
2 t. pumpkin pie spice
1 t. cinnamon
14-oz. can sweetened
    condensed milk
1 c. milk
2 t. vanilla extract

Mix pumpkin, eggs and spices well; stir in condensed milk, milk and vanilla. Pour into a greased 13"x9" baking pan; spoon Crunch Topping over pumpkin mixture. Bake at 350 degrees for 45 to 60 minutes, until a knife comes out clean. Watch carefully so that topping doesn’t burn. Serve warm. Makes 9 to 12 servings.

Crunch Topping:

3 c. quick-cooking oats, uncooked
1 c. brown sugar, packed
1 c. all-purpose flour
1 t. cinnamon
1 c. walnuts or pecans, crushed
1 c. margarine, melted

Stir together oats, brown sugar, flour, cinnamon and nuts. Pour melted margarine over top; toss to mix.