Recipe for Pumpkin Crunch Custard 
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Yield:
8
Ingredients:
Amount Ingredient
3 lrg eggs
1 can solid-pack pumpkin (16 ounces)
1 can evaporated milk (12 ounces) not sweetened condensed milk
3/4 cup packed brown sugar or 1/3 cup each packed brown sugar and light (unsulfured) molasses
2 tsp pumpkin-pie spice or 1 tsp. ground cinnamon and 1/2 tsp. each ground allspice and ground ginger
1 tsp vanilla extract
----------------- CRUNCH TOPPING ----------------
3 tbl packed brown sugar
2 tbl all-purpose flour
1/4 tsp ground cinnamon
4 tsp cold butter or margarine cut in small pieces
Instructions:
Instructions: Preliminaries: Heat oven to 325 degrees. Have ready a deep 2-quart baking dish or souffle dish.

1. Whisk eggs in a large bowl to blend. Whisk in remaining custard ingredients until well blended.

2. Pour into ungreased baking dish. Bake 45 minutes or until sides of custard start to set.

3. Meanwhile, make the topping. Mix sugar, flour and cinnamon in a small bowl. With a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. Stir in pecans.

4. Remove custard from oven and sprinkle with topping.

5. Bake 35-40 minutes longer until knife inserted near center comes out clean. (Center may still jiggle but will become firm on standing.)

6. Remove to a wire rack to cool. Serve warm or at room temperature, or refrigerate up to 5 days.

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