1 ¼ c. flour
¾ c. quick or old-fashioned oats
½ c. brown sugar
½ c. chopped pecans
2/3 c. margarine, melted
4 eggs
2 cans (15 oz each) solid pack pumpkin
2 can (14 oz each) sweetened condensed milk(not evaporated
milk)
2 t. cinnamon
1 t. ginger
½ t. nutmeg
1 t. salt
Preheat oven to 350 degrees. Combine flour, oats, and brown sugar. Chop pecans, add to dry
mixture. Add melted margarine to dry ingredients, mix well. Press mixture into a stoneware bar pan. Bake 15 minutes. Lightly beat eggs. Add
pumpkin, sweetened milk, spices and salt, whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in
center comes out clean. Let cool at
room temperature. Cut into squares,
serve with your favorite whipped topping.
Refrigerate leftovers.
You can make recipe in a 9x9 pan, divide ingredients in
half, and bake as directed.