Pumpkin not only tastes delicious, but it is good for you as it has calcium and iron. You don't have to wait until Thanksgiving to use pumpkin; it can be an all year long favorite. The scent of pumpkin in the oven brings you back to cool autumn days, and leaves changing colors.
1 1/4 cups flour
1/2 cup finely chopped pecans
1/3 cup brown sugar
1 stick butter melted
3/4 teaspoon cinnamon
Mix flour, pecans, brown sugar, melted butter and cinnamon. Press into a 13x9 inch pan.
1 – 29 ounce can of pumpkin or 3 cups pumpkin puree
1- 12 ounce can evaporated milk
1 cup firmly packed brown sugar
1/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
Mix pumpkin and sugars together either by hand or with an electric mixer. Add cinnamon, ginger and cloves. Mix well. Next add the eggs, mixing well until combined and smooth. Slowly add the can of milk. Stir until incorporated. Pour this mixture over the crust.
Bake as 350 for 25 to 30 minutes, or until partially set.
3/4 cup of flour
1/2 cup oatmeal
1/2 cup brown sugar
1/4 cup plus 2 tablespoons cold butter
1/2 cup chopped pecans
Mix all but the butter and pecans. Next, cut the butter in until it becomes small particles, then add the pecans. Remove the pumpkin from the oven and sprinkle this over the partially baked top. Return to it to the oven and continue baking for another 15 to 20 minutes, or until a knife inserted in center comes out clean.
Cool and refrigerate.
To serve: Add a dollop of whip cream with a sprinkle of cinnamon over the top. If you are watching calories, this can be made without the topping. Just continue to bake until the knife comes out clean.
Then sit down with your favorite book, TV show or even your favorite buddy and enjoy your creation.