Print Recipe

Sweet Tomatoes Pumpkin Crisp



Pumpkin Filling

  • 2 (15 ounce) cans pumpkin
  • 1 cup sugar
  • 3/4 cup evaporated milk
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Walnut Crisp Topping

  • 3/4 cup brown sugar, firmly packed
  • 3/4 cup oats
  • 3/4 chopped walnuts
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 6 tablespoons butter, melted


  1. Heat oven to 350 degrees F. Lightly grease an 8-inch square baking dish.
  2. In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla extract until smooth. Pour into prepared baking pan.
  3. Walnut Crisp Topping: In medium bowl, mix together sugar, oats, nuts, flour, and cinnamon. Add melted butter. Stir until combined.
  4. Sprinkle topping over pumpkin mixture.
  5. Bake for 45-50 minutes or until center is set and topping is golden brown.
  6. Serve warm with whipped cream.

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