Previous Recipe

By tschnet1

When it comes to Autumn, we’re faced with some tough choices…most of those choices consist of what type of pie we’re going to commit to making (and eating), but they’re hard decisions nonetheless.

Ingredients

• Crust:
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, cubed
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Filling:
• 1 (15 oz.) can pure pumpkin puree
• 1 (12 oz.) can evaporated milk
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Topping:
• 2/3 cup pecans, chopped
• 1/2 cup brown sugar
• 2 tablespoons butter
• 1/4 teaspoon salt

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 350º F.

In the bowl of a food processor, pulse flour, oats, sugar, cinnamon and salt together until combined.

Add in cubed butter and pulse until mixture is crumbly and resembles small pebbles.

Turn crust mixture out into a 13×9 baking dish and use your hands or a flat-bottomed object to press it into the bottom and edges of the dish.

Place baking dish in oven and bake for 12-15 minutes, or until light brown. Remove from oven and set aside.

In a large bowl or mixer, beat together pumpkin puree, evaporated milk and sugars until combined.

Beat in eggs, one at a time, then add pumpkin pie seasoning and vanilla extract.

Pour filling over your crust and place baking dish in oven. Bake for 20 minutes.

Combine butter, sugar and salt in a microwaveable bowl and microwave (at 20-second intervals) for 1 minutes.

Stir mixture vigorously, or until totally combined and dark brown, then drizzle over bowl of chopped pecans.

Remove pie pars from oven and evenly spread sugared pecan mixture on top.

Return dish to oven and bake for another 17-20 minutes, or until toothpick inserted in center comes out clean.

Remove baking dish from oven and let cool 15 minutes before slicing into squares.