What You Need:

1/2 C margarine, softened
1 C brown sugar, packed firm
1 1/2 C all purpose flour
1 C old fashioned oats
1 tsp. baking powder
1 tsp. salt, divided
2 C pumpkin puree
1 (14 oz.) can Sweetened condensed milk
2 eggs, slightly beaten
2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla extract
1 C pecans, coarsely chopped

How to Make It:

Place the margarine in a large mixer bowl.
Add the brown sugar and beat with an electric mixer on low speed until creamy.
Place the flour, oats, baking powder and 1/2 tsp. salt into the bowl.
Mix with a wooden spoon until mixture becomes coarse.
Remove 1/2 C of the coarse mixture and set aside.
Press the remaining mixture into the bottom of an ungreased jellyroll pan.
Set the oven temperature to 350 degrees and allow it to heat up.
Bake the crust 18 minutes, remove and set aside being sure to leave the oven on.
Place the pumpkin puree in another large bowl.
Add the milk and the beaten egg.
Mix until the two ingredients are combined well.
Add the remaining 1/2 tsp. salt, spice and vanilla and continue to mix until incorporated together.
Spread the mixture over the prepared crust.
Add the pecans to the reserved coarse mixture and stir to combine.
Layer the coarse mixture over the top of the pumpkin mixture.
Bake 32 minutes.
Cool completely before cutting into slices.

12 Servings

Sprinkle the top with a little confectioners’ sugar for a special treat. These can be stored for up to 1 week in an airtight container in the refrigerator.