Pumpkin Pecan Pie Bars
1/2 Cup butter OR margarine, softened
1 Cup firmly packed dark brown sugar
1 1/2 Cup flour, unsifted
1 Cup oats
1 Teaspoon baking powder
1 Teaspoon salt
16 Ounces canned pumpkin
1 Can sweetened condensed milk (14 oz.)
2 Eggs, beaten
2 Teaspoons pumpkin pie spice
1 1/2 Teaspoon vanilla extract
1 Cup pecans, chopped
Powdered sugar, optional
Preheat oven to 350 degrees F.
In large mixing bowl, beat margarine OR butter and brown sugar until fluffy. Add flour, oats, baking powder and 1/2 teaspoon salt. Mix until crumbly.
Reserving 1/2 cup flour mixture, press remainder on bottom of 15 by 10" jelly roll pan. Bake 20 minutes.
Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. Spread over baked crust.
In small bowl, combine reserved 1/2 cup flour mixture with pecans; sprinkle over pumpkin mixture.
Bake 30-35 minutes or until set. Cool. Cut into bars. Sprinkle with powdered sugar if desired. Store covered in refrigerator.