1 c. flour
1/2 c. quick cooking oats
1/2 c. packed brown sugar
1/2 c. butter
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. packed brown sugar
1/2 c. chopped pecans
2 T butter, softened
Combine the first four ingredients until crumbly; press into a greased 9x13 pan. Bake at 350F 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 the top. Bake 15-20 minutes longer or until knife inserted near the center comes out clean. Cool. Store in the refrigerator.
YIELD: 16-20 servings
9 years ago
1 comment:
Too funny, my mom just sent me almost an identical recipe. Guess it's making the rounds.
Oh, and I linked your recipe blog on my recipe blog (http://completely-domesticated.blogspot.com). Hope you don't mind.
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