Jennifer Lail brought this to our class's first pot luck ( March 1997 ).
The dessert is ALWAYS a hit -- the crust mixture rises to the top during baking to form a rich topping.
Serves 8-10.
| Preheat oven to 350 | ||
| 2 eggs, beaten 1 c evaporated milk 3 c cooked mashed pumpkin | Filling: Combine eggs, milk and pumpkin (or butternut squash) in a large bowl. | |
| 1/2 c honey 1/2 c brown sugar 1 Tbl flour 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp nutmeg 1/2 tsp salt | Add the rest of the filling ingredients to the bowl, mix well and set aside. | |
| 1/4 c butter 1 c flour 3/4 c white sugar 4 tsp baking powder 1/2 tsp salt 1 c milk 1 tsp vanilla | Crust: Melt the butter in a 9x11 baking pan. In another bowl, mix the remaining crust ingredients until just combined. Pour into the baking pan on top of the melted butter. Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir. | |
| 1 Tbl butter 2 Tbl white sugar | Topping: Dot the top of the filling with butter and sprinkle with the sugar. Bake one hour. |
Originally from the book: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff. The recipe is also available online at Renee's Garden.
The recipe has been adapted by reducing the sugar and butter, and replacing some sugar with honey.
Nicole Luce
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