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Prep 15min
Total2hr0min
Ingredients10
Servings12
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Ingredients
Crust
3/4
cup all-purpose flour
3/4
cup quick-cooking or old-fashioned oats
1/2
to 1 cup chopped nuts
1/2
cup butter or margarine, softened
1
box (4-serving size) butterscotch pudding and pie filling mix (not instant)
Filling
2
eggs
1
cup flaked or shredded coconut, if desired
1 1/2
teaspoons pumpkin pie spice
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) sweetened condensed milk (not evaporated)
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Steps
1
Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
2
In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
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Pecans are a good choice for the chopped nuts in this recipe, but you can also use walnuts or almonds.
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