[Pete from Shawnee Mission]

TO RETURN TO THE OCTOBER 30-NOVEMBER 5 WEEKLY GARDEN THEAD CLICK ON THE PICTURE !

CLICK ON PICTURE BELOW TO LINK TO RESOURCE AREA. BOOKS, MAGAZINES, GARDENING SEEDS, SUPPLIES AND EQUIPMENT, AND INTERESTING GARDENING LINKS HARVESTED FROM PREVIOUS GARDENING THREADS!"

(The resource area is posted at the end of the the July 3-6 Gardening Thread beginning after post 112!)

[Liz]

Pumpkin Crisp will be your favorite holiday or anytime dessert......easier than pie.

Pumpkin Crisp

INGREDIENTS CRISP MIXTURE 2 cups (180g) quick-cooking oats 2 cups (250g) all-purpose flour 1 cup (200g) packed brown sugar ½ teaspoon baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup (227g) butter, cubed while cold

PUMPKIN MIXTURE 3 large eggs, room temperature 1 cup (200g) granulated sugar 1 can (15 ounces) pumpkin purée 1 cup (240g) heavy cream 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract ½ teaspoon kosher salt

INSTRUCTIONS Preheat oven to 375°.

CRISP MIXTURE Grease a 12inch or 13-inch skillet with cooking spray or butter.Combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely.Spread 4 cups over the bottom of your prepared pan and press flat. Set the remaining crisp mixture aside.

PUMPKIN MIXTURE In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Whisk until smooth and blended. Pour the pumpkin mixture on top of the layer of crisp in the skillet. Pour remaining crisp mixture over top of the pumpkin. Bake uncovered at 375°F for 35-45 minutes.

Serve (warm or cold) with whipped cream or ice cream.