Recipe By : Taste of Home Oct/Nov '96
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c all-purpose flour
1/2 c quick-cooking oats
1/2 c brown sugar -- packed
1/2 c butter or margarine
Filling:
2 15 oz cans pumpkin
2 12 oz cans evaporated milk
4 eggs
1 1/2 c sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt
topping:
1/2 c brown sugar -- packed
1/2 c chopped pecans
2 tbsp butter or margarine -- softened
Combine the first four ingredients until crumbly; press into a greased
13x9x2- inch baking pan. Bake at 350 for 20 minutes or until golden
brown. Meanwhile, beat filling ingredients in a mixing bowl until
smooth; pour over crust. Bake for 45 minutes. Combine brown sugar,
pecans and butter; sprinkle over top. Bake 15-20 minutes longer or
until a knife inserted near the center comes out clean. Cool. Store in
the refrigerator.
