1 1/4 cup flour (use a mix of white and
3/4 cup quick or old fashioned oats
1/2 cup brown sugar
1/2 cup finely chopped pecans
2/3 cup reduced-fat margarine or butter
4 eggs (use egg white equivalent)
2 cans (15oz) solid pack pumpkin
2 cans (14oz) low or nonfat sweetened condensed milk
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
Reduced-fat whipped topping (optional)
Pecan halves (optional)
Preheat oven to 325º. Combine flour, oats, brown sugar and pecans. Melt butter and add to dry ingredients, mix well. Press mixture into bottom of a 9×13 pan. Bake 20-25 minutes.
Meanwhile, lightly beat eggs and add pumpkin, condensed milk and spices. Whisk until smooth. Pour over crust. Bake 35-45 minutes or until knife inserted comes out clean. Let cool and add whipped topping and pecan halves if desired.