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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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this is an easy dessert to make I like the addition of the pecans in the base and the coconut on the finished squares...this recipe is from the St. Andrews on the Green Kelowna, British Columbia, Canada Ingredients:
base ingredients |
3/4 cup flour |
1/2 cup rolled oats |
1/4 cup brown sugar, packed |
1/2 cup butter |
1/2 cup chopped pecans |
topping |
one 14-ounce can of pumpkin |
one 10-ounce can of eagle brand sweetened condensed milk |
2 eggs, beaten |
1 teaspoon ginger |
1 teaspoon cinnamon |
1/2 cup coconut |
Directions:
1. Base: Mix base ingredients and press into a 9-inch square pan. Bake at 350 degrees for 15 minutes.
2. Topping:
3. In a separate bowl, mix topping ingredients except for coconut. Pour over base and bake at 350 degrees for 25 to 30 minutes or until set. Add coconut for topping. Serve with whipped cream.
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