An easy and delicious Fall treat or a great alternative to pumpkin pie for Thanksgiving.
Servings: 93-inch squares
1/2cuplarge-flake old fashioned rolled oats
1/2cupsalted buttercold and cut in to 6 pieces
14ozcan pumpkin pureehalf a large 28oz can
300mlsweetened condensed milk
Preheat oven to 350F. Grease or line a 9-inch baking pan with parchment paper (I love the parchment, for easy removal. Simply make sure the parchment extends over the edges by and inch or so on at least two sides, so you can use them as handles to lift out of the pan.)
In a medium bowl, combine the flour oats and brown sugar. Cut in the cold butter with a pastry cutter or two knives, until crumbly. Stir in the 1/2 cup chopped pecans. Press evenly in to prepared baking pan. Bake in preheated oven for 15 minutes.
Meanwhile, in a medium bowl, combine the pumpkin and sweetened condensed milk and stir together. Beat the 2 eggs in a small bowl, then add to the pumpkin condensed milk mixture. Add the cinnamon, ginger and salt and stir to combine. Set aside.
In a small bowl, make the topping by stirring together the coconut and chopped pecans. Set aside.
Once base is cooked, remove from oven. Pour pumpkin filling overtop and spread in to an even layer. Sprinkle coconut/pecan topping evenly overtop. Return to oven and bake for an additional 25-30 minutes, or until set. Allow to cool almost completely before cutting/serving or cool slightly, cover and refrigerate until ready to eat.
Serve at room temperature or chilled, topped with whipped cream.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!