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Pumpkin Dessert with Pecan Topping Recipe

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Reviewed By RTMember1929
"Delicious! We used oatmeal in the topping since we aren't nut lovers."
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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
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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RTMember1929 User
Rating of 5 out of 5.0 stars
Reviewed By
"Delicious! We used oatmeal in the topping since we aren't nut lovers."
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