Pumpkin Walnut Crisp Food

PUMPKIN CRISP WITH WALNUT CRISP TOPPING

Pumpkin Crisp With Walnut Crisp Topping image

Another recipe from one of my many food magazines. Wanted a safe place to keep it until I have time to try it.

Provided by Kerena

Categories Dessert

Time 1h5m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans pumpkin puree
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3/4 cup brown sugar, firmly packed
3/4 cup quick-cooking oats
3/4 cup walnuts, chopped
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
6 tablespoons butter, melted

Steps:

Preheat oven to 350. Lightly grease an 8" square baking dish.
In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish.
In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined.
Sprinkle topping evenly over pumpkin mix.
Bake for 45-50 minutes or until center is set and topping is golden brown.
Serve warm with whipped cream and cinnamon if desired.

Nutrition Facts : Calories 448.8, Fat 20.1, SaturatedFat 8, Cholesterol 109.1, Sodium 122.6, Carbohydrate 63.1, Fiber 2.3, Sugar 46.9, Protein 8.2

PUMPKIN-WALNUT MUFFINS

Pumpkin-Walnut Muffins image

Provided by Craig Claiborne

Categories breakfast, side dish

Time 50m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

Butter for greasing muffin tins
2 eggs
1/2 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh pumpkin puree (see instructions)
3 tablespoons melted butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 cup coarsely chopped toasted walnuts (see tip)

Steps:

Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 7 grams, TransFat 0 grams

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