INGREDIENTS
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine
FILLING:
2 cans pumpkin -- (15 ounces each)
2 cans evaporated milk -- (12 ounces each)
4 eggs
1 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine (softened)
Combine the first four ingredients until
crumbly; press into a greased 13-in. x 9-
in. x 2-in. baking pan. Bake at 350 for
20 minutes or until golden brown. Mean-
while, beat filling ingredients in a mix-
ing bowl until smooth; pour over crust.
Bake for 45 minutes. Combine brown
sugar, pecans and butter; sprinkle over
top. Bake 15-20 minutes longer or until
a knife inserted near the center comes
out clean. Cool. Store in the refrigerator.
Yield: 16-20 servings.
Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com
