Ingredients

1 c. sifted flour

½ c. quick rolled oats

½ c. brown sugar packed firm

½ c. butter

 

1 (1lb.) can pumpkin (2 c.)

1 can evaporated milk

2 eggs

¾ c. sugar

½ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

 

½ c. chopped pecans

½ c. brown sugar packed firm

2 T. butter

 

 

Directions

Combine four, rolled oats, ½ cup brown sugar and ½ cup butter in mixing bowl.  Mix until crumbly, using mixer on low speed.  Press into an ungreased 9”x13”x2” pan.  Bake at 350۫ for 15 minutes.  Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl;  beat well.  Pour over crust.  Bake at 350۫ for 20 minutes.  Combine pecans, ½ cup brown sugar and 2 tablespoons butter;  sprinkle over pumpkin filling.  Return to oven and bake for 15 to 20 minutes, until filling is set.  Cool in pan.  Cut into 24 pieces. 

 Top with whipped cream.

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Posted in Desserts

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