FOR CRUST
1 c Flour
1/2 c Quick-cooking oats
1/2 c Brown sugar
1/2 c Butter or margarine
-FOR FILLING-
1 cn Mashed pumpkin (16oz)
1 cn Evaporated skim milk (13.5
-oz)
2 Eggs
3/4 c Sugar
1/2 ts Salt
2 ts Ground cinnamon
1 1/2 ts Ground ginger
1 ts Nutmeg
1/4 ts Ground cloves
Heat oven to 375 degrees. Combine flour oatsm brown sugar and
margarine in a bowl. Mix until crumbly, with a pastry blender or with
an electric mixer at low speed. Press dough into the bottom of an
ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine
pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger,
nutmeg, and cloves in a mixing bowl or food processor. Beat or
process well. Pour into baked crust. Bake 35 to 40 minutes, until a
sharp knife comes out clean form the center. Cut into squares and
serve with Chantilly Cream.
Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%)
Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat
Yields
12 Servings