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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a wonderful holiday potluck-dinner dessert. It's fast and easy to make. There probably won't be any left to take home, so make two...one for your party, one for your family. It is good any time of the year, so don't wait for just the holidays:)!! Ingredients:
1 cup all-purpose flour |
1/2 cup quick-cooking oats, uncooked |
1/2 cup firmly packed light brown sugar |
1/2 cup butter or 1/2 cup margarine |
1 (15 ounce) can canned solid-pack pumpkin (or 2 cups cooked,mashed pumpkin) |
3/4 cup sugar |
1 (12 ounce) can evaporated milk |
2 eggs |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/2 cup firmly-packed light brown sugar |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup chopped pecans |
whipped cream |
Directions:
1. Combine flour, oats, and 1/2 cup brown sugar in a medium bowl. Cut in 1/2 cup butter with a pastry blender (or 2 knives scissor-style) until mixture resembles coarse meal. Press mixture evenly into an ungreased 13-x9-x2-inch baking pan. Bake at 350 degrees for 15 minutes.
2. Combine pumpkin and next 7 ingredients. stirring well. Pour over baked crust. Bake at 350 degrees for 20 minutes.
3. Place 1/2 cup brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender ( or 2 knives scissor-style) until mixture resembles coarse meal. Stir in pecans. Sprinkle over pumpkin mixture. Bake an additional 20 minutes or until set. Cool and cut into squares. Serve with a dollop of whipped cream.
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