Pumpkin Pecan Pie Dessert

Wonderful variation of Pumpkin Pie for the holidays or any time that has a little crunch to it and some good healthy ingredients too. Also wonderful to serve at Ladies Luncheons and Showers.


20 - 30 servings


Crust: 1 cup all purpose flour ½ cup old-fashioned oats ½ cup packed dark brown sugar ½ cup butter, softened ½ cup finely chopped pecans Filling: 1 (15 oz) can pumpkin 1 (12 oz) can low-fat evaporated milk 3 eggs ¾ cup sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves Topping: ½ cup chopped pecans ½ cup packed dark brown sugar 2 Tablespoons butter Whipped cream, for garnish, optional

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Coat a 9 x 13 metal or glass pan with cooking spray. To prepare crust: combine flour, oats, brown sugar, butter and pecans. Using your Cuisinart Stand Mixer blend the ingredients on low unto until crumbly. Press into prepared pan and bake 15 minutes, or until partially set. To prepare filling: combine pumpkin, evaporated milk, eggs, sugar, salt and spices using your Cuisinart Stand Mixer on low. Pour over crust and bake for 30 minutes. To prepare Topping: combine pecans, brown sugar and butter in a small bowl using your Cuisinart Mixer. Remove pan from oven and sprinkle topping evenly over filling layer. Bake another 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired and a sprinkle of nutmeg or cinnamon. Store in refrigerator.