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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Great with coffee. Ingredients:
1 cup sifted flour |
1/2 cup quick-cooking rolled oats |
1/2 cup firmly packed brown sugar |
1/2 cup butter or 1/2 cup margarine |
2 cups canned pumpkin |
13 1/2 ounces evaporated milk |
3/4 cup sugar |
2 eggs |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/2 cup chopped pecans |
1/2 cup packed brown sugar |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Combine flour, oats, brown sugar and butter in a bowl.
2. Mix until crumbly, using an electric mixer on low speed.
3. Press into a ungreased 13x9x2-inch pan.
4. Bake at 350°F oven for 15 minutes.
5. Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well.
6. Pour into baked crust.
7. Bake for another 20 minutes on 350°F.
8. Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set.
9. Cool in pan on a rack, then cut and serve.
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