Recipe By : Sue Klapper
Serving Size : 24 Preparation Time :0:55
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar
1/2 cup butter
1 pound can pumpkin
13 1/2 ounce can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves, ground
1/2 cup pecans -- chopped
1/2 cup brown sugar
2 tablespoons butter
1/2 teaspoon ginger
Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in
mixing bowl. Mix until crumbly, using electric mixer on low speed.
Press into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing
bowl; beat well, pour into crust. Bake at 350 degrees for 20 minutes.
Combine pecans, 1/2 cup brown sugar and 2 T. butter; sprinkle over
pumpkin filling. Return to oven to bake 15 to
20 minutes or until filling is set. Cool in pan and cut in 2 inch
squares. Makes 2 dozen.
