Use canned pure pumpkin rather than pumpkin pie filing in this recipe. If you are making fresh pumpkin puree, the best varieties for cooking are the smaller sugar pumpkins. Stock up on canned pumpkin when it goes on sale for Thanksgiving, then use it throughout the year.
Author: Mary Gillespie
Ingredients
2eggs
1/2cupgranulated sugar
1small can pumpkin14 oz / 398 ml / 1-3/4 cup
1/2teaspooncinnamon
1/2teaspoonnutmeg
1/2teaspoonginger
1/2teaspoonsalt
Pinchpepper
1/2cupcream
1cupmilk
1cupall-purpose flour
1/4cupgraham crumbs
3/4cupgranulated sugar
1teaspoonbaking powder
1/2teaspoonsalt
1/3cupbuttermelted
1tablespoongraham crumbsfor bottom of pan
Instructions
Preheat oven to 350 degrees F.
Grease a 9 x 9 inch pan, and sprinkle with 1 tablespoon of graham crumbs.
In large bowl, beat eggs. Add the 1/2 cup sugar, pumpkin, spices, salt, pepper, cream and milk. Beat thoroughly until well mixed.
Pour into prepared pan.
In separate bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add melted butter and blend. Sprinkle mixture over pumpkin.
Bake for 1 hour or until a toothpick comes out clean when inserted.
Let the dessert sit for at least 30 minutes before serving. Serve warm or cold.