PUMPKIN CUSTARD DESSERT 1 CUP PUMPKIN PUREE 3/4 CUP HALF AND HALF 1 EGG 2 TBSP. MOLASSES 2 TBSP. BROWN SUGAR, PACKED 1/4 TSP. EACH CINNAMON AND NUTMEG TOPPING: 1/4 CUP BROWN SUGAR, PACKED 1/2 CUP CHOPPED PECANS 2 TBSP. ALL-PURPOSE FLOUR 2 TBSP. BUTTER OR MARGARINE PREPARATION: FOR THE CRUST, COMBINE OATS, FLOUR AND BROWN SUGAR. CUT IN BUTTER UNTIL CRUMBLY.  PRESS INTO BUTTERED 8-INCH SQUARE PAN. BAKE 375° FOR 10 MIN. UNTIL GOLDEN BROWN. MEANWHILE, BEAT TOGETHER FILLING INGREDIENTS UNTIL WELL MIXED. POUR INTO BAKED CRUST.  BAKE AT 350° F FOR 30 MIN. OR UNTIL CUSTARD IS SET. COMBINE THE TOPPING INGREDIENTS UNTIL CRUMBLY. SPRINKLE OVER THE CUSTARD.  BAKE 10 MIN. LONGER OR UNTIL GOLDEN BROWN Click here to download printable recipe