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Categories:
flour oats brown sugar butter pumpkin milk eggs sugar salt cinnamon ginger clove pecans brown sugar butter
Viewed: 107 - Published at: 3 years agoIngredients
- 1 cup flour
- 12 cup quick-cooking rolled oats
- 12 cup brown sugar, firmly packed
- 12 cup butter, softened
- 2 cups canned pumpkin
- 12 ounces evaporated milk
- 2 eggs, slightly beaten
- 34 cup sugar
- 14 teaspoon salt
- 1 teaspoon cinnamon
- 12 teaspoon ginger
- 14 teaspoon clove
- 12 cup chopped pecans
- 12 cup brown sugar, firmly packed
- 2 tablespoons butter, softened
Method
- Preheat oven to 350.
- Crust:.
- Combine flour, oats, brown sugar and butter with a fork or pastry blender until the mixture is the texture of fine crumbs.
- Press in the bottom and slightly up the sides of a 13 x 9 baking pan.
- Bake for 15 minutes.
- Filling:.
- Combine all ingredients and mix well.
- Pour over crust.
- Bake for 20 minutes and remove (filling will not be set).
- Topping:.
- Combine ingredients in a bowl until well blended.
- Sprinkle over pumpkin mixture after it has baked for the first 20 minutes.
- Return dessert to the oven for 15 to 20 minutes, or until filling is set.
- Cool in pan, and serve topped with whipped cream.
