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Ingredients
- FILLING
- 1 15 oz can pumpkin
- 1 12 oz. can evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1/2 tsp salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- CRUST
- 1 cup flour
- 1/2 cup old-fashioned oats
- 1/2 cup dark brown sugar
- 1/2 cup butter (no substitutes), softened
- TOPPING
- 1/2 cup chopped pecans
- 1/2 cup dark brown sugar
- 2 tablespoons butter
- Nutrition Facts
- Serving size: 1/30 of a recipe (1.6 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 130.89
- Calories From Fat (39%) 50.64
- % Daily Value
- Total Fat 5.83g 9%
- Saturated Fat 2.76g 14%
- Cholesterol 24.57mg 8%
- Sodium 87.48mg 4%
- Potassium 91.69mg 3%
- Total Carbohydrates 18.82g 6%
- Fiber 1.08g 4%
- Sugar 12.17g
- Protein 1.75g 4%
- Reviews
- 5 stars - Really, really good! - ME 11/6/2009
Preparation
Step 1
1. Preheat oven to 350F. Grease a 9x13 inch glass baking dish.
2. To prepare crust, combine all ingredients, using a pastry blender. Combine till crumbly. Press into prepared pan and bake 15 minutes.
3. To prepare the filling, combine all ingredients and pour over the crust and bake 30 minutes.
4. To prepare topping, combine all ingredients. Remove pan from the oven and sprinkle topping evenly over filling. Return to oven and bake an additional 15-20 minutes, until filling is set. Cool completely on wire rack before cutting into squares. Serve with whipped cream if desired.