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Ingredients Jump to Instructions ↓

  1. 1/2 cup quick-cooking oats

  2. 1 cup flour

  3. 1/2 cup butter , cut into small pieces

  4. 2 cups canned pumpkin puree

  5. 2 large eggs

  6. 1 1/4 cups evaporated milk

  7. 3/4 cup sugar (can use more)

  8. 2 cups flour

  9. 1/2 teaspoon salt

  10. 2 teaspoons vanilla

  11. 1 1/2 teaspoons cinnamon

  12. 1/2 teaspoon ginger

  13. 1/4 teaspoon clove

  14. 1/2 cup chopped nuts

  15. 2 teaspoons flour

  16. 1/2 cup brown sugar , packed

  17. 3 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Set oven to 375 degrees.

  2. Prepare an ungreased 13 x 9-inch baking pan.

  3. For the crust; cut the butter into the brown sugar and oats until crumbly.

  4. Press into bottom and up the sides of prepared baking dish.

  5. Bake for 10-12 minutes.

  6. For the topping; cut the butter into nuts, flour and brown sugar; set aside.

  7. For the filling; combine all ingredients in a large bowl; whisk/mix until well blended and smooth.

  8. Pour into prepared crust.

  9. Bake for 20 minutes.

  10. Remove from oven then immediately sprinkle the topping mixture evenly over the filling.

  11. Return to oven for 15-20 minutes.

  12. Cool on a rack.

  13. Garnish with whipped cream if desired.

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