The weather is getting cooler and I’m ready to start baking! I’m particularly in the mood for pumpkin recipes, so we tried this yummy dessert last night. Don’t let the 3 steps scare you away — the baking process flowed really easily. While the crust was baking, I prepared the filling, and while the filling was baking – I prepared the topping!
INGREDIENTS:
1 c. all purpose flour, sifted
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, packed
1/2 c. butter
1 can (15 oz) pure pumpkin
1 (12 oz) can evaporated milk
2 eggs
3/4 c. granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, packed
2 T. butter
DIRECTIONS:
Preheat oven to 350 degrees. Combine flour, oats, 1/2 c. brown sugar and 1/2 c butter (melted). Mix until crumbly. Press into a 13x9x2 in glass dish. Bake for 15 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves. Wisk together until well combined. Pour over baked crust and cook for 20 minutes.
Combine pecans, 1/2 c. brown sugar, and 2 T butter (melted). Sprinkle over pumpkin filling and bake for an additional 15-20 minutes or until the filling is set.
Cool completely and cut into 2 inch squares. Top with whipped topping if desired.
Makes approximately 2 dozen squares.
Welcome to Pink Coupon Cafe. I'm Robin Martin, the wife and mom behind the scenes (or actually the computer) here. I feel passionate that we are called to be good stewards of all of our blessings, and I started this website in an effort to help others on that same journey.
As a stay at home mom, I need to make sure that our spending stays within our budget. I've been amazed at the savings coupons have provided our family, and I'm eager to pass that information along to others.
{ 1 trackback }