PLEASE NOTE: THIS RECIPE IS FOR A STONEWARE BAR PAN.
IT NEEDS TO BE REVISED TO WORK FOR EITHER A SHEET PAN OR A CAKE PAN.
I like this recipe, because I prefer to make these instead of pie.
They seem to be less work, and they are great for large gatherings.
Plus it’s easy to divvy them up to give away to the neighbors.
1-1/4 C flour
3/4 C oats (quick or old fashioned)
1/2 C brown sugar
1/2 C pecans, chopped
2/3 C butter, melted
2 (15oz) cans pumpkin
2 (14oz) cans sweetened condensed milk
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp salt
Preheat oven to 350
Combine flour, oats, brown sugar and pecans. Add melted butter and mix well. Press into the bottom of a stoneware bar pan. Bake for 15 min. Meanwhile, beat the eggs and then add in the rest of the ingredients and whisk until smooth. Pour over cooled crust and bake for 30-35 minutes or until filling is set and a knife comes out clean.
I top these with a dollop of whipped cream and they are just as tasty as pie. I even like the brown sugar oatmeal crust better than traditional pie crust.