Back Crust:
1 Cup / 250 mL All-Purpose Flour
1/2 Cup / 125 mL Old-Fashioned Rolled Oats
1/2 Cup / 125 mL Brown Sugar
1/2 Cup / 125 mL Butter
Filling:
3/4 Cup / 180 mL Sugar
1 Can (16 Oz. / 454 g) Pumpkin
1 Can (12 Oz. / 354 g) Evaporated Milk
2 Eggs
2 1/2 teas. / 13 mL Watkins Pumpkin Pie Spice
Topping:
1/2 Cup / 125 mL Brown Sugar
1/2 Cup / 125 mL Chopped Pecans
Combine all crust ingredients in small mixing bowl; mix until crumbly. Press onto bottom of 13 x 9 inch / 33 x 23 cm baking pan. Bake at 350*F / 180*C for 15 minutes. In large mixing bowl, combine all filling ingredients; beat until smooth. Pour over crust and bake 20 minutes longer. Combine topping ingredients and sprinkle over filling. Bake 15 to 25 minutes longer, or until knife inserted in center comes out clean. Cool completely. Cut into squares and serve with whipped cream. Makes 15 servings.
© Copyright 1999 The Rising
Stars Team
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