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)
Instructions
Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined.
Press mixture in bottom of ungreased 13x9-inch pan.
In same bowl, beat eggs. Stir in remaining filling ingredients until blended.
Pour over crust.
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.
