As the readers at Real Farmwives of America & Friends voted on, I will be cooking from Autumn with Family and Friends for the next three months. So, let’s jump right in!! I started with the Pumpkin Custard Crunch recipe.
And add one 29 ounce can of pumpkin (that’s the big ones), 2 teaspoons of pumpkin pie spice, and 1 teaspoon of cinnamon. (I went heavy on the pie spice. I’m a spice girl. But not like the scary lip-synching ones from the 90s.)
I would recommend mixing the pumpkin and spices together first, then adding the eggs. It takes a little extra “oomph” to get the eggs to combine evenly with the pumpkin, and I think adding the spices first might help.
one can of sweetened condensed milk, and 1 teaspoon of vanilla. (I used the non-fat sweetened condensed milk. I’m going to be using a cup of butter later – I’m trying to cut back on the calories where I can!)
(I had to switch to a bigger bowl for this part. I thought my 8-cup bowl would be plenty, but… 3 cups oats + 1 cup brown sugar + 1 cup flour + 1 cup pecans = 6 cups. Plus butter. Plus room for mixing. Note to self – always use a bigger bowl!)
Bake it at 350 degrees for 45-60 minutes, until a knife comes out clean. In my stoneware pan, it took 55 minutes to bake.
This would be great served with vanilla ice cream (I didn’t have any), or whipped cream (didn’t have any of that, either).
This is also fantastic cold for breakfast the next morning. Hypothetically. Or not so hypothetically.
Mine came out a bit too sweet, but that is all my fault for adding extra brown sugar. Although I do like the brown sugar flavor. I think this would be even a notch better with 1/2 teaspoon nutmeg added to the custard… That’s for next time!
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out www.realfarmwivesofamerica.com.