Ingredients
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1 cup sifted flour
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1/2 cup quick-cooking rolled oats
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1/2 cup firmly packed brown sugar
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1/2 cup butter or 1/2 cup margarine
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2 cups canned pumpkin
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13 1/2 ounces evaporated milk
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3/4 cup sugar
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2 eggs
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/2 cup chopped pecans
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1/2 cup packed brown sugar
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2 tablespoons butter or 2 tablespoons margarine
Instructions
- Combine flour, oats, brown sugar and butter in a bowl.
- Mix until crumbly, using an electric mixer on low speed.
- Press into a ungreased 13x9x2-inch pan.
- Bake at 350°F oven for 15 minutes.
- Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well.
- Pour into baked crust.
- Bake for another 20 minutes on 350°F.
- Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set.
- Cool in pan on a rack, then cut and serve.