Pumpkin Crunch - Recipe

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PUMPKIN CRUNCH

1 3/4 c. flour
1/2 c. sugar
3/4 c. butter

Put in 13 x 9 inch pan. Bake at 350 degrees for 10 minutes.

FILLING:

1 sm. can Eagle Bread milk
2 c. pumpkin
2 eggs
1 tbsp. pumpkin pie spice

Pour into baked shell.

TOPPING:

1/2 c. flour
1/2 c. brown sugar
1/2 c. butter
1/2 c. chopped nuts (optional)

Sprinkle on top of filling. Bake at 350 degrees for 45-50 minutes.

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