My mom sent me is recipe about a month ago and I've already made it a couple of times. I love pumpkin pie and this is as good if not better. It is so yummy. I'll probable end up making it a lot more this holiday season. Give it a try and tell me what you think.
Filling:
1 (15-ounce) can pumpkin
1 (12-ounce) can low-fat evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger, optional
1/4 teaspoon ground cloves
Crust:
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed dark brown sugar
1/2 cup butter
Topping:
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
2 tablespoons butter
Whipped cream, optional
Directions:
1. Preheat oven to 350F. Grease a 13-by-9-inch glass baking dish.
2. To prepare crust, combine flour, oats, brown sugar, and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
3. To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt, and spices. Pour over crust and bake 30 minutes.
4. To prepare topping, combine pecans, brown sugar, and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired. Makes 30 squares.
Nutritional facts per serving: 120 calories, 6g fat, 2g protein, 16g carbohydrates, 1g fiber, 85mg sodium.
No comments:
Post a Comment