Ingredients:
Filling:
1 (15 ounce) can pumpkin
1 (12 ounce) can lowfat evaporated milk
2 eggs
3/4 c granulated sugar
1/2 t salt
1 t Watkins Cinnamon
1/2 t Watkins Ginger, optional
1/4 t Watkins Ground Cloves
Crust:
1 c all-purpose flour
1/2 c old-fashioned oats
1/2 c packed dark brown sugar
1/2 c butter, softened
Topping:
1/2 c chopped pecans
1/2 c packed dark brown sugar
2 T butter
Whipped cream, optional
Directions:
Preheat oven to 350 degrees. Grease a 13 by 9 inch glass baking dish.
To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
To prepare toping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired. Makes 30 squares.
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