Accompanied story, “Many Reasons to be Thankful,” published 11-27-2013
Crust:
3/4 cup four
3/4 cup quick-cooking or old fashioned oats
1/2 to 1 cup chopped nuts
1/2 cup butter, 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 teaspoon pumpkin pie spice
1 can pumpkin (15-ounce can)
1 can sweetened condensed milk (not evaporated) (14-ounce can)
Heat oven to 350 degrees. In large bowl, mix all crust ingredients; press in bottom of ungreased 13-by-9-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. Serve topped with whipped cream. Store dessert in refrigerator.
