1 1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter or margarine, melted
2 cans (15 oz each) solid pack pumpkin
2 cans (14 oz each) sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)
Preheat oven to 350 degrees. In bowl combine flour, oats and brown sugar. Chop pecans and add to bowl. Melt butter and add to dry ingredients; mix well. Press mixture onto bottom of bar pan. Bake 15 minutes. Meanwhile, lightly beat eggs, add pumpkin, sweetened 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. Cut into squares. Garnish each serving with whipped topping and pecan halves and additional ground cinnamon, if desired.
Yield: 24 servings.