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Instructions |
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In a pie dish, mix melted butter with crushed biscuit and ground rolled oats. Press mixture to bottom and sides of dish using a spoon. Refrigerate.
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Roast pumpkin with sprayed oil. Cooled and peeled.
With a stick blender, puree pumpkin with spices and salt.
In a saucepan melt raw sugar and let it turned into caramel. Slowly pour milk and keep stirring until caramel dissolved.
Mix pumpkin puree with eggs and caramel mixture. Pour into pie dish.
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Preheat oven to 180. Bake for 1 hour or until filling cooked. Middle part may still look wet. Can be put into the microwave for 3 minutes on high to cook the middle part faster.
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| Serving
Suggestions |
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Serve with whipped cream.
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Originally Submitted
4/18/2011
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