½ cup brown sugar
1 cup flour
½ cup rolled oats
2 eggs
¾ cup sugar
1 (15oz.) can pumpkin
1 (12 oz) can evaporated milk
½ tsp. salt
1 tsp cinnamon
½ tsp. ground ginger
¼ ground cloves
In a large bowl, beat eggs with sugar. Beat in pumpkin
and evaporated milk. Mix in salt, cinnamon, ginger, and cloves. Pour over baked
crust.
Bake for 20 minutes, until set. Let cool before cutting
into squares. Top with whipped cream if desired.
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