INGREDIENTS
- CRUST:
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/2 cup butter (we recommend LAND O LAKES® Butter), softened
- FILLING:
- 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- TOPPING:
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
INSTRUCTIONS
PREHEAT oven to 350° F.
FOR CRUST:
BEAT flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
FOR FILLING:
BEAT pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.
FOR TOPPING:
COMBINE brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired.
FOR CRUST:
BEAT flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
FOR FILLING:
BEAT pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.
FOR TOPPING:
COMBINE brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired.
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