Unlike most pumpkin desserts that need to set up in the refrigerator, I love to serve this just a few hours after baking. However, the flavor and texture does seem to improve with refrigeration, and will keep for days. Feel free to use baked yams or sweet potatoes in place of the pumpkin.
2 1/4 cups pumpkin
1 cup pecans, whole or chopped
1 1/2 cups cream
3 tbsp honey
1 1/2 cups all-purpose flour
1/3 cup honey
1 cup old fashioned rolled oats
2 eggs
1 cup light brown sugar
2 tsp fresh grated ginger
1 tsp Clabber Girl Baking Powder
3/4 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
12 tbsp unsalted butter, cut into small bits
1/4 tsp salt
Place a rack in the center of the oven and preheat to 350 F. Lightly butter a 9 x 13-inch baking pan.In a medium bowl, mix the flour, oatmeal, brown sugar, Clabber Girl Baking Powder and salt. Add the butter. Using your fingertips, work the butter into the flour mixture until well combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 22 minutes, until lightly browned. Remove from the oven and set on a rack to cool.
While the crust is baking, make the filling. Blend all ingredients together in the work bowl of a food processor, or in a blender in at least 2 batches. Pour the filling into the pre-baked crust. Using a fork, mix the pecans and honey and scatter evenly over the pumpkin filling.
Place in the oven for about 35 to 40 minutes. When done, the filling should no longer quiver when you gently shake the pan. Remove and allow to cool. Serve within a few hours or refrigerate.
2 1/4 cups pumpkin
1 cup pecans, whole or chopped
1 1/2 cups cream
3 tbsp honey
1 1/2 cups all-purpose flour
1/3 cup honey
1 cup old fashioned rolled oats
2 eggs
1 cup light brown sugar
2 tsp fresh grated ginger
1 tsp Clabber Girl Baking Powder
3/4 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
12 tbsp unsalted butter, cut into small bits
1/4 tsp salt
Place a rack in the center of the oven and preheat to 350 F. Lightly butter a 9 x 13-inch baking pan.In a medium bowl, mix the flour, oatmeal, brown sugar, Clabber Girl Baking Powder and salt. Add the butter. Using your fingertips, work the butter into the flour mixture until well combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 22 minutes, until lightly browned. Remove from the oven and set on a rack to cool.
While the crust is baking, make the filling. Blend all ingredients together in the work bowl of a food processor, or in a blender in at least 2 batches. Pour the filling into the pre-baked crust. Using a fork, mix the pecans and honey and scatter evenly over the pumpkin filling.
Place in the oven for about 35 to 40 minutes. When done, the filling should no longer quiver when you gently shake the pan. Remove and allow to cool. Serve within a few hours or refrigerate.