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A yummy alternative to pumpkin pie. If you don't care for an oat-based crust, you can make one using 3 cups of graham cracker crumbs mixed with 3/4 cups of melted butter, sweetened to taste.
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups quick-cooking oats
- 1 1⁄2 cups brown sugar, packed
- 1⁄2 teaspoon salt
- 3⁄4 cup butter
- 1 egg
- 3⁄4 cup brown sugar, packed
- 3 eggs
- 3 cups canned pumpkin puree
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon ginger
- 3⁄4 teaspoon nutmeg
- 1 cup evaporated milk
- 3⁄4 cup pecans, chopped
- 12 pecan halves
- To make the base, combine flour, oatmeal, sugar and salt in a food processor.
- Add the butter; process until the mixture resembles coarse crumbs.
- Transfer the mixture to a medium bowl; stir in the egg.
- Measure 1-1/2 cups of the oatmeal mixture; set aside for the topping.
- Gently pat the remaining oatmeal mixture into a 13" x 9" baking dish.
- Bake at 350 degrees F for 20 minutes or until golden and firm.
- To make the filling, beat together the sugar and eggs in a medium bowl.
- Beat in the pumpkin, cinnamon, ginger and nutmeg until the mixture is smooth; beat in the milk.
- Pour over the base.
- To make the topping, combine the reserved oatmeal mixture and chopped nuts in a small bowl.
- Sprinkle the mixture evenly over the pumpkin filling.
- Bake at 350 degrees F about 30 minutes or until the centre is set.
- Let cool in the pan before cutting into squares.
- Top each square with a pecan half.
- Serve as is or top with whipped cream.