Tidewater Basketry Guild Recipes

TBG 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

4 eggs

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 10x16 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.

Refrigerate leftovers.

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