1/2 c flour
1/3 c sugar
1/3 c brown sugar
2 tablespoon water
1/3 cup chopped nuts
3/4 cup liquid egg substitute
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 can (12 ounces) evaporated skim milk
Filling:
1(15-ounce)can pumpkin(2 cups)
Preheat oven to 350 degrees.
Spray a large baking sheet and 9 by 13 inch pan with nonstick baking spray and set aside.
Place oatmeal in blender or food processor ad process briefly. You should still be able to see some oatmeal flakes, as well as some powder.
In medium-size bowl, mix together processed oatmeal, flour and sugars. Add the butter and water, and mix together with your fingertips until crumbly.
Spread crumbs on prepared baking sheet, sprinkle chopped nuts over it and bake 5 minutes.
Remove from oven and break up ino pea-size pieces. Set aside to cool.
For Filling: Mix together pumpkin, egg substitute and sugar. Mix in cinnamon and ginger. Slowly pour milk in while stirring, until thoroughtly mixed.
Pour into prepared 9-by-13 inch pan.
Bake for 20 minutes, then sprinkle the oatmeal crumbs evenly over the top of the pumpkin; lightly press the crumbs into pumpkin.
Bake another 20 minutes.
Make 12 servings
