Karin S Pumpkin Dessert
|Basic quick bread mix||1 Cup (16 tbs)|
|Old fashioned roiled oats||1⁄2 Cup (8 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs), firmly packed|
|Firm margarine||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Canned pumpkin puree||16 Ounce (1 Can / 2 Cups)|
|Evaporated milk||13 Ounce (1 Can)|
|Brown sugar||1 Cup (16 tbs)|
|Chopped nuts||2⁄3 Cup (10.67 tbs)|
Preheat oven to 350°.
Mix together Basic Mix, oats, 2/3 cup brown sugar, and 1/4 cup margarine until crumbly.
Press into a 10 x 13-inch baking pan.
Bake 8 minutes.
Beat together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger, and cloves.
Pour over hot oat mixture and bake fifteen minutes.
Mix nuts and remaining brown sugar, and margarine.
Sprinkle over hot pumpkin mixture and bake 1 5 to 20 minutes, or until knife inserted in the center comes out clean.
Cool and serve with Spiced Whipped Cream, if desired.