An oat crust, pumpkin pie filling, and pecan praline topping. A great update to the traditional pumpkin pie!
Ingredients
- For the crust:
1 cup sifted all-purpose flour
1/2 cup quick oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
- For the filling:
2 cups canned pumpkin purée (16 fluid ounces)
1 (12.5 ounce) can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1-3/4 teaspoon pumpkin pie spice
- For the topping:
1/2 cup pecans
1/2 cup brown sugar, firmly packed
2 tablespoons butter
Directions
- Make the crust:
- Preheat oven to 350° F. Combine flour, rolled oats and 1/2 cup brown sugar with 1/2 cup butter. Put in mixing bowl and blend with electric mixer at low speed until crumbly. Press into the bottom of an ungreased 9 x 13-inch pan. Bake 15 to 20 minutes.
- Make the filling:
- Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, mix well. Pour over baked bottom and bake 20 minutes more.
- Make the topping:
- Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin mixture. Put back in oven for 15 to 20 minutes or until set. Cool and cut into squares.
Notes
- Photographed served on a bed of cranberry orange sauce.