Yield: 1 servings
| Measure | Ingredient |
|---|---|
| This easy version of pumpkin pie has all the rich flavor of the | |
| Traditional Thanksgiving dessert. The squares | |
| 1½ cup | Flour |
| 1½ cup | Oatmeal |
| 1½ cup | Packed brown sugar |
| ¾ cup | Packed brown sugar |
| 3 eaches | Eggs |
| 3 cups | Canned pumpkin puree |
| 1½ cup | Reserved oatmeal mixture from BASE. taste even better made a |
| Day ahead. Serve as is, or top each square with a spoonful of whipped | |
| Cream. | |
| ½ teaspoon | Salt |
| ¾ cup | Butter |
| 1 each | Egg |
| 1½ teaspoon | Cinnamon |
| ¾ teaspoon | EACH ginger, and nutmeg |
| 1 cup | Evaporated milk |
| ¾ cup | Chopped pecans or walnuts |
| 12 eaches | Pecan or walnut halves |
BASE
PUMPKIN FILLING
TOPPING
BASE
In food processor, combine flour, oatmeal, sugar and salt. Add butter, process until mixture resembles coarse crumbs. Transfer mixture to medium bowl. Stir in egg. Measure out 1-½ cups of the oatmeal mixture and set aside to use as topping. Gently pat remaining oatmeal mixture into base of 13x9 inch baking dish. Bake in 350F oven 20 minutes or until golden and firm. PUMPKIN FILLING: In medium bowl, beat together sugar and eggs. Beat in pumpkin, cinnamon, ginger and nutmeg until mixture is smooth. Beat in milk. Pour mixture over base. TOPPING: In small bowl, combine the reserved oatmeal mixture and chopped nuts. Sprinkle mixture evenly over pumpkin filling. Bake in 350F oven about 30 minutes or until centre is set. Let cool in pan before cutting into squares. Top each square with a pecan half. The squares may be wrapped well and frozen for up to 3 months. Origin: Homemaker's Recipe Collection of the Year, Special occasion Menu's Shared by: Sharon Stevens Submitted By SHARON STEVENS On 11-08-94