———————————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 Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 —–