1 cup all-purpose flour
½ cup old-fashioned or instant oats
½ cup packed brown sugar
½ cup butter or margarine, softened
Pumpkin Layer:
¾ cup granulated sugar
1 can (15 oz.) canned pumpkin
1 can (12 fl. oz.) Evaporated Milk
2 large eggs
2¼ teaspoons pumpkin pie spice
Pecan Layer:
½ cup pecans, chopped
¼ cup packed brown sugar
Whipped cream
To make the crust: Preheat oven to 350° F. Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven. To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven. To make the pecan layer: Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.