Thursday, December 19, 2013

Pumpkin Pecan Pie in a Pan

 One of the last dessert recipes left in my drafts!  Gotta share it before January, and 'lighter choices' arrive! =)

I LOVE this combo of two of my favorite pies all wrapped up in one!

This lovely recipe came from Very Best Baking and we loved it. 

Perfect when you can't decide which of these yummy pies to make.

You can do them both at once!! 

The base is made with flour, oatmeal, brown sugar & butter. 

YES PLEASE!!!

PUMPKIN PECAN PIE IN A PAN

1 c. all purpose flour
1/2 c. instant or old-fashioned oatmeal
1/2 c. packed brown sugar
1/2 c. butter or margarine, softened
3/4 c. white sugar
1 (15 ozs) can pumpkin puree
1 (12 ozs) can (2%) evaporated milk
2 eggs
2-1/4 tsp. pumpkin pie spice
1/2 c. pecans, chopped 
1/4 c. packed brown sugar
Whipped Cream 


  • Preheat oven to 350° F.
    In small bowl, combine flour, oats, brown sugar and butter. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 9" X 13" 
     baking pan. Bake 15 minutes. 
 In large bowl, combine white sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat at medium speed for 1 to 2 minutes; pour over crust.
  • Bake for 20 minutes. In small bowl, combine pecans and brown sugar.  Sprinkle over filling; continue baking for 15 - 20 minutes or until knife  
  •  inserted in center comes out clean. Cool completely. Cut; serve with whipped topping.
  • Yield: about 15 servings, depending on how you cut it.
  •  Linked to Weekend Potluck
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