 | | Directions | | For crust, mix flour, oatmeal, brown sugar and butter on low speed until crumbly. Press into 9x13 pan. Bake at 350° for 13-15 minutes. For filling, mix pumpkin, milk, eggs, sugar and spices. Pour into crust. Bake 20 minutes at 350°. For topping, mix pecans or oatmeal, brown sugar and butter. Crumble over top of hot dessert. Bake 15-20 minutes at 350°. When cool, top with Cool Whip. NOTE: For a thicker dessert, double the filling ingredients. You would need to bake the filling portion for 30 minutes rather than 20 before putting on the topping. |
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| Ingredients | | - |  | CRUST: |
| - | | 1 cup flour, sifted |
| - | | 1/2 cup quick oatmeal |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup butter or margarine, softened |
| - | | FILLING: |
| - | | 2 cups pumpkin |
| - | | 1 can evaporated milk (13 1/2 ounce can) |
| - | | 2 eggs, beaten |
| - | | 3/4 cup sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon ginger |
| - | | 1/4 teaspoon cloves |
| - | | TOPPING |
| - | | 1/2 cup pecans, chopped or quick oatmeal |
| - | | 1/2 cup brown sugar |
| - | | 3 tablespoons butter or margarine, softened |
| - | | 8 ounces Cool Whip |
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