Photo Credit
MShev/Shutterstock
The Editors
Yield
9 servings
Category
Course
Preparation Method
Sources
For the crust:
Ingredients
1-1/2 cups graham-cracker crumbs (from about 13 crackers)
3/4 cup ground pecans (from about 1/2 cup chopped pecans)
1 teaspoon ground cinnamon
1/2 cup (1 stick) salted butter, melted, plus extra for pan
For the filling:
Ingredients
1 cup canned pumpkin purée
1/2 cup firmly packed light-brown sugar
3/4 cup half-and-half
1 large egg
1 teaspoon pumpkin-pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
For the topping:
Ingredients
1/2 cup old-fashioned oats
1/4 cup firmly packed light-brown sugar
3 tablespoons salted butter, melted
What's cooking in The Old Farmer's Store?
More Like This
No content available.
ADVERTISEMENT
Comments
Add a Comment
I only had an 8x8 pan and it worked fine. I was surprised when the center rose during baking but it completely settled during the 15-min cool down. They were easy to remove from the pan, and tasted warm and cozy on cold November day. Leftovers will be great with coffee at breakfast. (I decided to grind the oats in the streusel a little bit too.)