Chef Dawn West
Pumpkin Pie a la Easy
1-1/4 c flour
¾ c quick or old-fashioned oats
½ c brown sugar, packed
½ c pecans, chopped
2/3 c butter or margarine, melted
2 cans (15 oz ea) solid pack pumpkin
2 cans (14 oz ea) sweetened condensed milk
2 t ground cinnamon
1 t ground ginger
½ t ground nutmeg
1 t salt
Frozen whipped topping, thawed (optional)
Pecan halves (optional)
Preheat oven to 350 deg F.
In mixing bowl, combine flour, oats, and brown sugar.
Chop pecans; add to flour mix.
Melt butter on high 1 minute or until melted. Add to dry ingredients; mix well.
Press mixture onto bottom of 10”x16” Pampered Chef stoneware bar pan and bake 15 minutes.
Meanwhile, lightly beat eggs; add pumpkin, condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted comes out clean.
Cool at room temperature.
Garnish with whipped cream topping and pecans.
This recipe can be cut in ½ and put into a 9 x 9 pan.
Pampered Chef recipe.
Prepared for TBG meeting, November 11, 2007