 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | all-purpose flour | 3 1/2 | tablespoons | dry oats (no grind), quick or old-fashioned | 2 1/4 | tablespoons | light brown sugar | 2/3 | oz (20 halves) | pecans | 1/3 | stick | butter melted | 1 1/3 | large | eggs | 1 1/8 | cups | pumpkin (canned) | 1 | cup | Sweetened Condensed milk | 1/2 | teaspoon | cinnamon, ground | 1/4 | teaspoon | ground Ginger | 1/8 | teaspoon | nutmeg, ground | 1/4 | teaspoon | salt | 2 1/3 | tablespoons | whipped topping, frozen Optional | 1/4 | oz (20 halves) | pecans (optional) |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 | | 2 | Combine flour, oats brown sugar and chopped pecans in bowl and mix. Add melted butter and mix well. Press mixutre into the bottom a a parchment lined bar pan 16-3/8x24-3/8.
Bake 15 minutes until crust gets light brown. | | 3 | meanwhile, put eggs into bowl and lightly beat. Add pumpkin, sweetened condensed milk, spices and salt. Beat wuntil smooth. Pour over crust. Bake 30 to 35 minutes or until filling is set and knife inserted in center comes out clean. | | 4 | Let cool at room temp. and then cut into 2" x 3" squeares.
Make sure the squares are cooled completely and then garnish eash one with a dolup of whipped cream and a pecan half on each dolup. Serve with a serving spatula.
Refrigerate any leftover servings. |
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