Pumpkin Pie Crunch Recipe (Pumpkin Pie with Pecan Alternative)
Pumpkin Pie Crunch recipe; It is a practical dessert with a soft filling prepared with pumpkin puree, evaporated milk, eggs and spices, with a crunchy layer on top and optional pecans. By keeping the how-to steps in this recipe short and clear, you can easily cook it in the oven.
Ingredients
1. 1 package (about 425 g) pumpkin puree (canned or cooked-ground)
2. 4 teaspoons pumpkin pie spice mix (cinnamon, ginger, nutmeg, etc.)
Step-by-Step Method
Oven and mold prepare
Preheat the oven to 175°C. Lightly grease a medium-sized baking dish; so the slices come out easily.
Whisk the liquid mixture
In a bowl, whisk together pumpkin puree, evaporated milk, eggs, and sugar until smooth.
Add spices and salt
Add the pumpkin pie spice mix and salt and mix for a short time. The scents should be clear.
Pour the mixture into the bowl
Transfer the pumpkin mixture you prepared into the baking dish and smooth the surface with a spatula.
Complete the crispy top layer
Sprinkle coarsely chopped pecans evenly over top. Finely drizzle in the melted butter; Watch out for it spreading everywhere.
Bake
Bake for 50 minutes. Once the edges have set and the middle part jiggles slightly, take it out of the oven; Try not to dry it too much.
Rest and serve
Let it rest at room temperature for 20–30 minutes. Then slice it; If you want, you can serve it with plain cream or ice cream.