PUMPKIN-PIE A LA EASY

by Janet
(Lake Zurich, Illinois)

pumpkin pie ala easy

This is a great recipe to make if you want the taste of pumpkin pie but don't want to fuss with the crust.



Crust:
1 ¼ Cups flour
3/4 Cup quick or old-fashioned oats
1/2 Cup packed brown sugar
1/2 Cup pecans, chopped
2/3 Cup butter, melted

Filling:
4 eggs
2 cans (15 oz. each) packed pumpkin (NOT pumpkin pie filling), and no larger than 30 oz. total
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp salt

Topping:
1 Container Cool Whip, thawed or homemade whipped cream
Chopped pecans & cinnamon for garnish

Directions:
Preheat oven to 350 degrees F.
Place butter in a large microwave safe bowl. Melt on high for 1 minute. Add flour, oats, brown sugar, and chopped pecans to melted butter. Combine well. Press mixture onto bottom of a 12"x9"x2" baking pan. Bake for 15 minutes. Meanwhile in the same bowl, lightly beat eggs using a whisk or hand mixer. Add pumpkin, condensed Milk, spices, and salt; whisk/mix until smooth and well combined. When crust is finished baking, remove the pan from the oven and pour the pumpkin mixture over the crust and return the pan to oven. Bake 40-45 minutes or until filling is set.

Let cool to room temperature, and then refrigerate. When ready to serve, cut into squares and garnish each serving with a swirl of whipped topping, and a sprinkle of chopped pecans and ground cinnamon. Refrigerate leftovers.

Yield 12-15 squares

I have made this recipe myself, and have modified the directions slightly, from those submitted by Janet, to increase the clarity of assembly and increase the chances of a successful outcome. Janet highly recommends including the nuts in the crust, I did bake this without the nuts due to food allergies and it turned out just fine. My family loved this, thanks for the submission! Crystal