Crust
1 cup prepared biscuit mix
1/2 cup quick rolled oats
1/2 cup brown sugar
1/4 cup margarine
| Middle Layer
1 can (16 ounces) pumpkin
1 tall can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
| Topping
1/2 cup pecans, chopped
1/2 cup brown sugar
2 tablespoons butter
Whipped cream
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Instructions / Crust
Mix biscuit mix, rolled oats, brown sugar, andmargarine until crumbly.
Press into a 9x13-inch pan. Bake 10 minutes at 375 degrees F.
| Instructions / Middle Layer
Beat pumpkin, milk, eggs, sugar, salt and spices until well mixed. Pour over crust.
Return to oven and bake 25 minutes longer.
| Instructions / Topping
Mix chopped pecans, brown sugar, and butter until crumbly. Sprinkle over pudding. Return to ovenand bake 15 to 20 minutes longer. Cool. Serve with shipped cream.
Makes 24 servings.
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