The Joy of Panko Crumbs those amazing Japanese Style Bread Crumbs make crunchy coatings for all kinds of meats; so why not crusts for desserts? So I gave them a try. This is the dessert square to end all dessert squares! Easy to make & sumptuously decadent! You might not ever want to make pie ever again! Ok so we know we all WANT pie, but easy is an ok out in the dessert area ( sometimes!).
CRUST:
4TBS Sugar
1 TSP Cinnamon
Dash each of Cloves, Nutmeg, & Ginger
4 Tbs Melted Butter
2 Cups Panko Bread Crumbs
Mix together like crumbs & press firmly but gently down into a 9x13 pan. Bake at 350 degrees in a preheated oven for 15 minutes. Remove from oven & pour the pumpkin filling over the crust.
PUMPKIN FILLING:
2 Cups Canned Pumpkin
1 & 2/3 Cup Milk Scalded ( heated just to almost boiling, you will see little bubbles forming around the edge of your pan, I do mine in microwave in a glass measuring cup starting at 1:45 minutes on high & check every 30 seconds after that until milk is steaming hot & you see those bubbles, this might take 2:45 minutes .
Stir the milk & pumpkin together along with the following:
3/4 Cup Sugar
1 TSP Cinnamon
Dash each of Cloves, Nutmeg, & Ginger
1/2 Tsp Salt Stir well to combine. Let cool down to the touch then add 2 well beaten eggs & whisk together everything until smooth. Pour over the crust & return to the oven to bake another 20 Minutes. Top with the following topping:
TOPPING:
4 TBS Cold Butter
3/4 Cup Brown Sugar
Cut together to make crumbs
Add 3/4 Cup Chopped Pecans, 1/2 Cup Panko & 1 Cup Cinnamon Chips stir with a fork to mix well. Once Filling is bake remove from oven & sprinkle the topping evenly over your filling & return to the oven to bake another 15 to 20 minutes! Let cool & cut into squares & SERVE. You might wish to serve this with whipped cream or whipped topping dollops or even vanilla ice cream ! ENJOY THIS PLENTY GOOD PUMPKIN DESSERT FOODIES!
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