Pumpkin Pie a' la Easy
1 1/4 c. All Purpose Flour
3/4 c. Quick or Old Fashioned Oats
1/2 c Packed Brown Sugar
1/2 c. Pecans, chopped
2/3 c. butter or margarine, melted
2 cans (15 oz. ea.) solid pack pumpkin
2 cans (14 oz. ea.) sweetened condensed milk--not evaporated milk!
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. salt
Whipping cream or frozen whipped topping
Pecan halves (optional, but you'd be a fool not to)
Preheat oven to 350 degrees. In mixing bowl, combine flour, oats, brown sugar and chopped pecans. Add melted butter and mix well. Press this mixture onto bottom of a bar pan. Bake 15 minutes. Meanwhile, lightly beat eggs in bowl; add pumpkin, condensed milk, spices and salt. Whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool to room temperature. Cut into squares, garnish and serve. Makes 24 servings. Refrigerate leftover squares.
If you cut the recipe in half you can use a 9 inch square pan and bake as directed. You may also substitute 3 1/2 tsps. pumpkin pie spice for the ground cinnamon, ginger and nutmeg.