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Categories:
pie shell oats brown sugar pecans flour cinnamon butter pumpkin puree brown sugar Carnation eggs vanilla cinnamon ground ginger ground nutmeg salt
Viewed: 104 - Published at: 5 years agoIngredients
- 1 single 9-inch pie shell, not baked
- 1 cup oats
- 1 cup brown sugar, packed
- 12 cup pecans, chopped
- 2 tablespoons all-purpose flour
- 12 teaspoon cinnamon
- 12 cup butter, melted
- 1 (14 ounce) can pumpkin puree
- 1 cup dark brown sugar, packed
- 1 14 cups Carnation Evaporated Milk (regular, 2% or fat free)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 12 teaspoon ground ginger
- 12 teaspoon ground nutmeg
- 12 teaspoon salt
Method
- Preheat oven to 425F.
- TOPPING: Combine ingredients with a fork for topping.
- Reserve.
- FILLING: Whisk pumpkin puree, sugar, evaporated milk, eggs, and vanilla in a large bowl.
- Stir in remaining ingredients.
- Pour into prepared pie plate.
- Bake in preheated oven 15 minutes, reduce heat to 350F and bake for 45 minutes.
- Add reserved topping and bake for an additional 20 minutes.
- Remove from oven and cool before serving.
- TIP: Serve with freshly whiped cream.
