PUMPKIN DESSERT

For all you pumpkin eaters out there, I give you a recipe old Peter would enjoy. It is a pumpkin pie riff with a topping. Yes you could use your own pumpkin. It is easy. All you have to do is slice it up and put it face down on a cookie sheet and bake till tender. Mash it up and viola! I love the texture the fresh pumpkin gives a pie filling and the lighter color too. This recipe will work wonderfully too. And, make sure and smother it with real whipped cream, not the oily stuff.

Pumpkin Dessert

16 oz. can pumpkin, 1 tsp. ginger

13 oz. can evap. milk, 1 tsp. cinnamon
4 eggs, 1/2 tsp. cloves

1 tsp. salt, 1/2 c. sugar

Mix and pour into large cake pan (8x13 or9x13). Picture 2.

2 1/2 c. flour, 2 1/2 tsp. baking powder

1 1/2 c. sugar, 1 tsp. salt

3/4 c. shortening, 1 cup pecans or walnuts

Mix with pastry cutter and sprinkle evenly over pumpkin mixture. Picture 3.

1/2 c. melted butter, 1/2 c. milk.

Stir together and spoon evenly over top of flour/streusel mixture. Be sure to completely cover entire top with the mixture. Picture 4. Bake 325 degrees for 1 1/2 hours.