Thursday, December 20, 2012
1 1/4 cups flour
3/4 cups old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter, melted
2 cans (15 oz each) solid pack pumpkin
2 cans (14 oz each) sweetened condensed milk
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
Preheat oven to 350 degrees. Combine all of the crust ingredients in a
large bowl. Mix until completely combined.
Press into the bottom of a 10inch x 15 inch rimmed baking sheet. Bake for
15 minutes or until crust turns a light golden color.
Meanwhile, mix all of the filling ingredients together in a large bowl.
Pour onto baked crust. Bake for 30-35 minutes or until a cake tester
inserted into the center of filling comes out clean. Allow to cool and
serve with whipped cream.
NOTE: I'm omitting the chopped pecans and using oatmeal instead.