Categories: Dessert, Pumpkin

Ingredients

• 1 cup all-purpose flour
• 1/2 cup quick-cooking oat
• 1/2 cup brown sugar, packed
• 1/2 cup butter or 1/2 cup margarine
• FILLING
• 2 (15 ounce) cans pumpkin
• 2 (12 ounce) cans evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoons cinnamon, ground
• 1 teaspoon ginger, ground
• 1/2 teaspoon clove, ground
• 1 teaspoon salt
• TOPPING
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 2 tablespoons butter or 2 tablespoons margarine, softened

Directions

1. Combine the first four ingredients until crumbly; press into a greased 13"x 9″ × 2″ baking pan.

2. Bake at 350’F for 20 minutes or until golden brown.

3. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.

4. Combine brown sugar, pecans and butter; sprinkle over top.

5. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.

6. Cool.

7. Store in the refrigerator.

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