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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. -Denise Goedeken, Platte Center, Nebraska Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/2 cup packed brown sugar |
1/2 cup cold butter |
filling: |
2 cans (15 ounces each) solid-pack pumpkin |
2 cans (12 ounces each) evaporated milk |
4 eggs |
1-1/2 cups sugar |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 teaspoon salt |
topping: |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
2 tablespoons butter, softened |
Directions:
1. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until golden brown.
2. In a large bowl, beat filling ingredients until smooth; pour over crust. Bake for 45 minutes.
3. Combine topping ingredients; sprinkle over filling. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yield: 16-20 servings.
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