Diane’s Pumpkin Pie
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. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1 t. salt
Pecan halves (optional)
Preheat oven to 350 degrees. Combine flour, oats and brown sugar. Add chopped pecans. Melt butter and add to dry ingredients. Press mixutre on the bottom of a cookie sheet pan with high sides. Bake 15 minutes. Beat eggs and add remaining ingredients. Pour over crust and bake 30-35 minutes until knife inserted in center comes out clean.
I know, I’ve posted two pumpkin pies here. This one is so very uniquely different that I can’t omit it from my table. Plus it’s from my beautiful ex step mother in law, who makes desserts like no ones business. It’s like an oatmeal cookie crust, and while I’m not a huge fan of nuts, something here lends itself in a way that says “I’m not just pumpkin pie”. Don’t be fooled by the flat square shape, this is not a pumpkin bar, this is still very much a delicate pumpkin heaven!