Prep 20 mins
Cook 40 mins
This is a great alternative to the traditional pumpkin pie. It comes from Borden Holiday Recipe Collection, 1987.
- 2 cups quick-cooking oats
- 1 1⁄2 cups unsifted flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 16 -18 ounces canned sweet potatoes, drained and mashed
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1 teaspoon grated orange rind
- 1⁄2 cup chopped pecans
- Preheat oven to 350 degrees.
- Combine the oats, flour, baking soda and salt; set aside.
- In large bowl of mixer, beat butter, sugar and vanilla until fluffy.
- Add the dry ingredients mixing until crumbly.
- Reserve 1 cup of crumb mixture and press the remainder firmly on the bottom of a 13 x 9 inch baking dish.
- Bake 10 minutes.
- While crust is baking, combine remaining ingredients (except nuts) in a large bowl and mix well.
- Pour over the prepared crust.
- Combine the nuts with the reserved crumb mixture and sprinkle evenly over top.
- Bake 25 to 30 minutes or until golden.
- This can be served either warm or cold.
- It is delicious with vanilla ice cream or whipped cream.
I thought that the crust was a little too thick for the amount of filling, but I might not have pressed it hard enough into the pan. Good taste though!
50 stars are not enough for this recipe. we had a thanksgiving dinner in March last night and this my contribution, what a hit!!! everyone loved it and requested a copy of the recipe. ooey, gooey, pumpkiny wonderful and easy too!