Pumpkin Crisp

This quick throw together dessert is fairly healthy and low calorie. In fact my southern grandma would've condsidered it a vegetable side dish! Mildly sweet, it won't make you sick and would be nice served with whipped cream or vanila ice cream.


1 (15 ounce)can pumpkin
1 (12 ounce) can non-fat evaporated milk
3/4 cup liquid egg product (or 3 eggs)
1 cup brown sugar
1 1/2 tablespoon spice or to taste)
1 cup oats, ground fine
1 cup baking mix (or flour)
1 cup brown sugar
1/2 cup ground toasted nuts (almonds, pecans or walnuts)
4 tablespoons cold butter, cut into tiny pieces


Heat oven to 350*. Spay a 9x13" baking pan or two 8x8" baking pans with non-stick spray.
In a large bowl, mix pumpkin with milk, eggs, brown sugar,and spices. Pour in pan.

In a small proccesor grind oats and set aside. Then grind nuts and set aside.

In a medium bowl mix baking mix (or flour), ground oats, brown sugar and ground nuts. Cut in cold butter peices until a uniform texture comes about. Spread over pumpkin mixture.

Bake at 350* for 45 minutes if using two square pans. bake for one hour if using 9x13 pan. Toothpick should come out clean.
Let cool 15 minutes to serve hot. Or chill and serve cold later.

(Photo: Dan & me 1968)