Ingredients:
1 cup all-purpose flour
111cup packed brown sugar
1/4 cup quick cooking oats
1/2 cup butter or margarine
Filling:
2 cans (IS oz. each) pumpkin
2 cans (12 oz. each) evaporated milk
4 eggs
1111cups sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1⁄2 tsp. ground doves
1 tsp. salt
Topping:
1⁄2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp. butter or margarine softened
Instructions:
Combine first 4 ingredients until crumbly; press into a greased 13 x 9 x 2″ baking pan. Bake at 350° 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 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yields 16 to 20 servings.
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