Julie suggested I make a pumpkin crisp. I hunted down a few recipes and ended up with my recipe below. The only change I may make from here on out: apple slice bottom (more on that some other day).
Prep: Preheat oven to 350F; bake 45-50 minutes until center comes out clean.
Makes one crisp using a 10 inch spring pan. Sides and bottom lined with parchment paper and parchment paper.
Blend the following: 29 oz can of pumpkin (or bake down/puree your own), 1 1/3 cup sugar, 1 tsp. cinnamon, 1 tsp. mace, 1/2 tsp. ginger, 1/4 tsp. cloves, pinch of nutmeg.
Add: 3 eggs to the mixture and blend well; add 1 tsp. vanilla and 3/4 cup evaporated milk. Pour into the prepared spring form pan.
Topping: 3/4 cup brown sugar (dark preferred), 3/4 cup quick oats, 1/4 cup old fashion (for texture, if you have it), 2 TBSP flour; and 1/2 tsp. cinnamon. Cut in 4 tablespoon cold butter until mixture has small-pea sized clumps. Sprinkle on top of pumpkin mixture in springform pan.
Once out of the oven, allow crisp to cool for 30 minutes. Run knife between the pan and the parchment paper to loosen it from the pan. Remove spring pan and allow it to cool an additional two hours before trimming the parchment paper and slipping the crisp onto a serving dish.
For the Thanksgiving holiday in Philadelphia, I altered the recipe yet again— adding 2 sliced apples tossed in brown sugar as a “crust”