Servings: 8-10
Ingredients:
8 large eggs
1 ( 29-ounce ) can pumpkin
1 ( 14-ounce ) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
Nut Topping (see below)
Instructions:
Preheat oven to 350° F. In large mixing bowl,beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch springform pan. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping. Refrigerate leftovers.
Nut Topping:
In heavy skillet, brown 1/2 cup chopped almonds, 1/4 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons margarine or butter.
Serves 8-10.
Source: DianasDesserts
Date: September 28, 2002