• Cooking Time:
  • Servings:
  • Preparation Time:


  • For the crust:
  • 1 cup flour
  • 1/2 cup quick oats
  • 1/2 cup melted butter
  • For the filling
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 2 eggs
  • 1 15-ounce can pumpkin
  • 1 12-ounce can evaporated milk
  • For the topping:
  • 1/2 cup each flour, sugar and brown sugar
  • 1 cup chopped nuts (walnuts or pecans)
  • 1 teaspoon cinnamon
  • 1/2 cup melted butter


  • For the crust: Combine all ingredients and press into a 9-by-13-inch cake pan. Bake at 350 degrees for 15 minutes.
  • For the filling: Mix sugar, spices and eggs. Add pumpkin and stir. Add milk and stir. Pour over baked crust, and return to oven for 30 minutes.
  • For the topping: Combine all ingredients and drop, and spread evenly over pumpkin layer. Bake for another 15 minutes. Cool completely before cutting and serving.
  • Note: This recipe can be used to make Pumpkin Crunch Pie. Substitute the crust here with a pie crust and fill with pumpkin filling. Bake for 50 minutes, let stand for 10 minutes, then spread topping evenly over pie and bake for 15 minutes. Cool at least 1 hour before serving.


Categories: Cookies 

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