Ingredients:
For the crust:
· 1 cup all-purpose flour
· 1/2 cup old-fashioned or instant oats
· 1/2 cup packed brown sugar
· 1/2 cup butter or margarine softened
For the filling:
· 3/4 cup granulated sugar
· 1 can 15 oz. canned pumpkin
· 1 can 12 fl. oz. Evaporated Milk
· 2 large eggs
· 2 1/4 teaspoons pumpkin pie spice
For the topping:
· 1/2 cup pecans or walnuts chopped
· 1/4 cup packed brown sugar
· Whipped cream
Instructions:
1. To make the crust: Preheat oven to 350° Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
2. To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.
3. To make the nut layer: Combine brown sugar and nuts. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.
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