I think I shall take this pumpkin nut dessert to my next church potluck dinner. How about you? I think everyone will love these yummy bars. I mean, who can resist pumpkin and nuts? Oh, and don’t forget the buttery crust. Mmmm, my mouth is watering just thinking about it! Perhaps, I’ll have to make myself these yummy treats sometime this week. You know, for testing purposes 🙂
This dessert is very light in flavor when it comes to pumpkin, which is perfect for me. I don’t like a dessert that has overpowering flavors that cover up all the other flavors of the yumminess.
Ingredients
1 cup sifted Gold Medal flour
1/2 cup Quaker quick-cooking oatmeal
1/2 cup brown sugar, firmly packed
1/2 cup Kerrygold butter or margarine
1 can pumpkin (2 cups or 1 pound)
1 (13-1/2 oz.) can evaporated milk
2 eggs
3/4 cup Domino sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 tablespoons butter or margarine
Instructions
Preheat oven to 350º F.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter, and mix until crumbly. Press into ungreased 12x9x2″ pan. Bake in oven for 15 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves in a bowl, blend well. Pour into crust. Bake in oven for 20 minutes.
Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter, sprinkle over pumpkin filling.
Return to oven and bake 15-20 minutes or until filling is set.
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Quick Tip: Serve this pecan pie with whipped topping or butter pecan ice cream. Yum!
Thank you Recipe Tips for this great recipe.
