PUMPKIN CUSTARD DESSERT

CRUST:

1/4 CUP OATS, QUICK OR OLD-FASHION

1/2 CUP ALL-PURPOSE FLOUR

1/4 CUP BROWN SUGAR, PACKED

4 TBSP. BUTTER OR MARGARINE

FILLING:

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