Pumpkin Crunch

Ingredients:

Pumpkin chunks to fill a medium or 9x13 pyrex dish

a small handful of precooked crispy bacon pieces

a few tablespoons of brown sugar

Oil pyrex dish, fill with above ingredients, cover with aluminum foil and bake for 40 minutes or until the pumpkin begins to soften.

Topping:

1 1/2 cups all purpose flour

1 tsp. cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground cardamon

3/4 cup dark brown sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup shelled hickory nuts or pecans 

2 eggs

3 tbs. non-virgin olive oil

Mix dry ingredients.  Whisk together wet ingredients and stir together until well blended.  If mixture is too dry, add a couple teaspoons water or milk.  Spoon topping over pumpkin.  Sprinkle a few more hickory nuts and cinnamon over the topping.  Return to the oven for another 30-40 minutes, or until the topping is slightly browned and crispy.  Serve hot or cold.  Refrigerate uneaten portions.

As mentioned yesterday, the pumpkin chunks in the picture are a little under done, so in the recipe given above I doubled the cooking time of the pumpkin before the addition of the topping.

Enjoy!