It was a chilly day in the end of September and my pumpkin craving kicked in. I did a quick search and this recipe looked pretty easy and sounded pretty good. Lo and behold I had all the ingredients so I gave it a whirl. I followed the recipe pretty much exactly- with the exception I didn't have pumpkin pie spice. So I added 2 teaspoons of cinnamon, 1 teaspoon of ginger, and 1 teaspoon of nutmeg instead. I also lack a pastry blender and food processor, so I mixed the crumble topping by hand (ie. with my bare hands). I used chopped pecans instead of walnuts. I used Temp-tations ceramic bakeware, so my bake time was 65 minutes until the top looked nice and brown. My grandma (the best dessert chef in the universe) is my main critic and after the first bite she said, "I need this recipe". Success! The family LOVED this dessert, and my husband (my 2nd best critic) said, "this is definitely a keeper". I agree with the other reviewers that state this is better after a day in the fridge when all the flavors really set in. Which is convenient, so I can make it a day in advance of a dinner party or pot luck. Positively delicious and I will ABSOLUTELY add this recipe to my recipe binder-- which is a collection of delicious recipes I give to newlyweds. ;-)
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It was a chilly day in the end of September and my pumpkin craving kicked in. I did a quick...