Tuesday, November 19, 2013

A Little Twist



As I hinted in the title,
today's recipe is a twist
on Pumpkin.

Pumpkin Crumb Cake


2 15 oz.  cans of pumpkin
2/3 C  evaporated milk
2  large eggs, slightly beaten
1 C  quick oats
1 C  packed brown sugar
1 C  all-purpose flour
1 C  melted butter
Whipped topping--optional

Preheat oven  to 350.
Lightly grease a 9-by-13
pan: set aside.

In a large bowl, combine
pumpkin, evaporated milk
and eggs. Pour into prepared
pan.

In a medium bowl, combine
oats, brown sugar and flour.
Stir in melted butter and mix.
Sprinkle over pumpkin filling.

Bake for 50-55 minutes or
until crumbs are golden
brown.
Cool completely.

Serve with topping if desired.

Prep time:15 mins/Cook time:
50-55 mins./Serves 20

I saw this recipe in our grocery
ad for this week. I thought some
of you might like it.

~Keep on Dreaming~





7 comments:

  1. You had me at pumpkin. This looks so easy and so good. I definitely want to try this one. Have a great rest of the day.

    ReplyDelete
  2. I think I am going to try it as well. Yum.

    ReplyDelete
  3. Just can't go wrong with pumpkin....one of my favs,
    Always happy to have new recipes like this...
    Enjoy your day..

    ReplyDelete
  4. Oh, that sounds so good! Perfect for Fall, or Thanksgiving! Thanks for sharing, and thanks for the sweet comments that you left on my post :)

    Warm wishes....
    K.

    ReplyDelete

Thanks! Hope you enjoyed today's post. Come back soon.

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