Tuesday, June 2, 2015

Chocolate Pumpkin Crunch

If you've never experienced pumpkin and chocolate together... you are missing out!  We love the combination of the spices in pumpkin with the sweetness of chocolate.  Ott, E asks for this recipe time and time again and I've blogged some similar recipes in the past.  But today I adapted this recipe out of the new Gooseberry Patch Cookbook 101 Blue Ribbon Desserts  while their version does not call for chocolate but pecans instead... trust me you will want to give the pumpkin/chocolate treat a try!!!!

29 oz. can pumpkin
3 eggs, beaten
2 tsp. pumpkin pie spice
1 tsp. cinnamon
14 oz can sweetened condensed milk
1 cup milk
2 tsp. vanilla extract

Crunch Topping Ingredients:
1 cup oats uncooked
1 cup brown sugar
1 cup flour
1 tsp. cinnamon
1 cup chocolate chips
1 cup butter, melted

1. Mix pumpkin, eggs and spices well; stir in milk and vanilla.
2. Pour into a greased 9" x 13" pan.
3. In a separate bowl, stir together oats, brown sugar, flour, cinnamon and chocolate chips.
4. Add butter and toss to mix.
5. Spoon crunch topping over pumpkin mixture.
6. Bake at 350 degrees for 45 to 60 minutes; until a knife tip comes out clean.
Serve warm.
Makes 9 servings.

1 comment:

Jessica Nunemaker said...

My husband LOVES pumpkin. Looks like I have a new recipe to try! :)