top of page
  • Writer's pictureDawn Hames

Pumpkin Crisp

And just like that it’s October. Our summer went by so fast. I hear the geese honking as they make their way south. All of our fields are combined, and their golden hue is beautiful, with the blaze of colour on the trees. Fall has its own smell outside, as the leaves release their life and fall from the trees, and the air gets cooler, with a briskness to it. Fall is a time that really captures all of our senses. This weekend coming is Thanksgiving, and I am busy getting ready for a houseful of family. Food is an important part of big family get togethers. I just finished making this Pumpkin Crisp, and had it warm with vanilla ice cream. It’s a twist on pumpkin pie. It can also be served chilled with fresh whipped cream.

Thanksgiving is a time to contemplate all of our many blessings. When we are thankful, we are happy, and when we have a happy heart, it is like good medicine for our soul and body. When we are thankful, we walk a little closer to God, who give us even our breath. Farmers are especially happy and thankful to bring in the harvest, and I am thankful for the work that farmers do to feed us all. The Thanksgiving harvest celebration often centers on the “feed us all” aspect, with turkey, cranberry sauce, mashed potatoes, gravy and pumpkin pie, high on the list of traditional favourites. This Pumpkin Crisp is a quick and easy dessert to make. Many blessings to you and Happy Thanksgiving

Pumpkin Crisp

Base layer

4 large eggs

1 large can of pure pumpkin 796 ml

1 can of homogenized evaporated

milk

1 cup white sugar

1 tablespoon cinnamon

1 1/2 teaspoon ginger

1/4 teaspoon cloves

Topping

1 1/2 cup quick cooking oats

1/2 cup flour

1/2 brown sugar

1 teaspoon cinnamon

1/2 cup butter

Preheat the oven 375. Butter a 9 x 13 pan. In a large bowl whisk the eggs, then add the rest of the ingredients, stir until well blended, pour the mixture into the buttered baking dish. Mix together all the topping ingredients, you can use one hand to mix to get a nice crumb. Top the pumpkin mixture with the oatmeal mixture. Bake at 375 degrees for 50 minutes.

2 views0 comments

Recent Posts

See All

Often when I write this column, I focus on Vermilion after 1910, but today I thought it would be interesting to look at Vermilion before there was a Vermilion. So, let’s take a glimpse into Breage in

With the cooler temperature and cold wind, a nice bowl of homemade soup is always welcome. This is a classic Cabbage Soup. It is a very filling recipe that will feed lots of people, with minimal cost.

Way back in July 1925, the Roaring Twenties were sweeping the nation as people danced the Charleston, drank at gin bars and generally had a very good time. One person who had a pretty bad time that mo

bottom of page