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Prep 25min
Total2hr15min
Servings15
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Ingredients
Crust
1
cup Gold Medal™ all-purpose flour
1
cup quick-cooking oats
1/2
cup butter or margarine, softened
1/4
cup packed brown sugar
Filling
2
cans (15 oz each) pumpkin (not pumpkin pie mix)
4
eggs
1
cup half-and-half
1
cup honey
3/4
cup packed brown sugar
2
teaspoons pumpkin pie spice
1
teaspoon vanilla
1/2
teaspoon salt
Garnish
1/2
cup whipping cream
1
tablespoon powdered sugar
15
candy pumpkins
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Steps
1
Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
2
Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
3
Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
4
In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.
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Canned pumpkin pie mix contains spices, sugar, water and salt, so it can't be substituted for canned plain pumpkin.
If you don't have candy pumpkins for the garnish, sprinkle a little pumpkin pie spice over the whipped cream.
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