Loading...Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed brown sugar
- ½ cup butter
- 2 cups pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 2 egg whites
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup chopped walnuts
- ½ cup packed brown sugar
- 2 Tablespoons butter
- 1 cup whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray or grease one 9×13 inch pan.
- Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
- In a large deep metal bowl, beat egg whites until soft peaks form.
- Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove.
- Pour custard into baked crust; bake for 30 minutes or until firm.
- Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes.
- Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.
- Prep Time: 15
- Cook Time: 45