Ingredients
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1 cup all-purpose flour
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1/2 cup quick-cooking oats
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1/2 cup brown sugar, packed
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1/2 cup butter or 1/2 cup margarine
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2 (15 ounce) cans pumpkin
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2 (12 ounce) cans evaporated milk
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4 eggs
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1 1/2 cups sugar
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2 teaspoons cinnamon, ground
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1 teaspoon ginger, ground
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1/2 teaspoon clove, ground
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1 teaspoon salt
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1/2 cup brown sugar, packed
Instructions
- Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan.
- Bake at 350'F 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.