Thursday, September 9, 2010

Here's the Recipe:
1¼ cups all-purpose flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup ground pecans
1/2 tsp baking powder
1/2 cup butter, melted
You could make the crust into a mix and make several ahead of time!
It's a great mix to have on hand!
1½ cups pecan pieces
3/4 cup brown sugar
2 tbsp corn syrup
2¼ cups canned pure pumpkin
1 can Regular or Low Fat Eagle Brand®
sweetened condensed milk
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
3 eggs
2 ½ tsp cinnamon
1½ tsp vanilla extract
1 tsp ground ginger
1/2 tsp allspice or mace
Toss all ingredients together except butter.
Add melted butter and rub between fingers
until evenly combined.
Press into bottom of parchment lined 13" x 9" pan
and bake at 350°F for 10 minutes.
Topping :
In small bowl combine topping ingredients; set aside.
Filling :
With electric mixer beat pumpkin and sweetened condensed milk.
Beat in remaining ingredients until smooth.
Pour over prebaked crust.
Bake :
15 minutesremove from oven and sprinkle
with prepared topping.
Return to oven and bake another 25 minutes
or until set.
Cool completely on wire rack.

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