Pumpkin Spice Dessert

Crust
1 c. prepared biscuit mix (Bisquick)
1/2 c. quick rolled oats
1/2 c. brown sugar
1/4 c. butter
Mix biscuit mix, oats, brown sugar and butter until crumbly. Press into a 9x13-inch metal pan. Bake 10 minutes at 375 degrees.

Middle Layer
1 can (16oz) pumpkin
1 tall can evaporated milk
2 eggs
3.4 c. sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Beat pumpkin, milk, eggs, sugar, salt and spices until well mixed. Pour over crust. Return to oven and bake 25 minutes longer.

Topping
1/2 c. walnuts or pecans, chopped
1/2 c. brown sugar
2 Tbsp butter
Mix chopped nuts, brown sugar and butter until crumbly. Sprinkle over pudding. Return to oven and bake 15 to 20 minutes longer.

Cool.
Serve topped with whipped cream.
Makes 24 servings.

Recipe from Jill Haynie