30 oz cooked Pumpkin (or Butternut squash)
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 eggs, beaten
1 tablespoon pure vanilla extract
1 (12 ounce) can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon nutmeg
1 Cup Walntus
MIX THE PUMPKIN, SUGAR, BROWN SUGAR, EGGS AND THE VANILLA, MIX UNTIL SMOOTH,.
ADD THE SPICES AND MIX A LITTLE MORE.
ON THE BOTTOM OF A CAKE PAN SPREAD A SUGAR COOKIE DOUGH OR SWEET DOUGH, PAR BAKE FOR 8 MINUTES AT 350 F. LET IT COOL.
PUT THE PUMPKIN FILLING ON TOP THE SWEET DOUGH , SPRINKLE THE WALNUTS, BAKE AT 350 F FOR 20-30 MINUTES, REMOVE FROM THE OVEN AND TOP THE PUMPKIN WITH CRISP TOPPING, RETURN TO THE OVEN FOR ANOTHER 20 -30 MINUTES AT 350 F.
CRISP TOPPING:
6 tablespoons butter, cut into small pieces
2/3 cup all purpose flour (spooned and leveled)
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
teaspoon salt
MIX ALL THE INGREDIENTS TOGETHER IN A MIXING BOWL WITH PADDLE ATTACHMENT, MIX UNTIL COARSE CRUMBLE FORM, DON’T OVERMIX.
