- ½ cup unsalted butter or margarine; softened
- 1 cup brown sugar; firmly packed
- 1½ cups flour; unsifted
- 1 cup oats
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 16 ounces pumpkin
- 1 can sweetened condensed milk
- 2 eggs; beaten
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract
- 1 cup pecan pieces
- Powdered sugar
- Preheat oven to 350ºF.
- In large mixer bowl, beat margarine and brown sugar until fluffy; add flour, oats, baking powder and ½ teaspoon salt. Mix until crumbly. Reserving ½ cup flour mixture, press remainder on bottom of 15-inch-by-10-inch jellyroll pan.
- Bake in preheated oven for 20 minutes.
- Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining ½ teaspoon salt. Spread over baked crust.
- In small bowl, combine reserved ½ cup flour mixture with pecans; sprinkle over pumpkin mixture.
- Continue baking for 30 to 35 minutes or until set. Cool. Cut into bars. Sprinkle with powdered sugar if desired. Store covered in refrigerator.
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