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Categories:
flour oats brown sugar cold butter solid pack pumpkin milk eggs sugar ground cinnamon ground ginger ground cloves salt brown sugar pecans butter whipped cream
Viewed: 95 - Published at: 9 years agoIngredients
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/2 cup cold butter
- 2 cans (15 ounces each) solid-pack pumpkin
- 2 cans (12 ounces each) evaporated milk
- 4 large eggs
- 1-1/2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 2 tablespoons butter, softened
- Sweetened whipped cream, optional
Method
- Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes.
- Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes.
- Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.
