Lupo
10-24-2007, 07:58 AM
Crust:
1 cup flour
½ cup quick-cooking oats
½ packed brown sugar
½ cup butter or margarine, softened
Filling:
2- 15oz cans pumpkin
2- 12 oz cans evaporated milk
4 eggs
1 ½ cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon salt
Topping:
½ cup packed brown sugar
½ cup chopped pecans
2 tablespoons butter, softened
Mix first 4 ingredients until crumbly: press into “ 9 x 13” baking pan. Bake at 350F for 20 minutes or until golden brown. Meanwhile, beat filling ingredients until smooth. Pour over crust & bake for 45 minutes. Combine topping ingredients & sprinkle over top. Bake for 15-20 minutes linger or until knife inserted near center comes out clean. Cool. Store in refrigerator. Serve with whipped cream.
1 cup flour
½ cup quick-cooking oats
½ packed brown sugar
½ cup butter or margarine, softened
Filling:
2- 15oz cans pumpkin
2- 12 oz cans evaporated milk
4 eggs
1 ½ cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon salt
Topping:
½ cup packed brown sugar
½ cup chopped pecans
2 tablespoons butter, softened
Mix first 4 ingredients until crumbly: press into “ 9 x 13” baking pan. Bake at 350F for 20 minutes or until golden brown. Meanwhile, beat filling ingredients until smooth. Pour over crust & bake for 45 minutes. Combine topping ingredients & sprinkle over top. Bake for 15-20 minutes linger or until knife inserted near center comes out clean. Cool. Store in refrigerator. Serve with whipped cream.