6tablespoonschilled unsalted buttercut into pieces
One15 ozcan pumpkin puree
One12 ozcan evaporated milk
2 1/2teaspoonspumpkin pie spice
1/2cuppacked brown sugar
1/2cuphalf and half
1/2cupchopped toasted pecans
Preheat oven to 350°F. In a large mixer bowl, combine flour, oats, brown sugar and salt. Add butter and beat on low for about 1 minute, until crumbly. Evenly press the mixture into the bottom of an ungreased 9x9 baking pan. Bake for 15 minutes.
Meanwhile, for the filling: In a large mixer bowl, beat sugar, pumpkin puree, evaporated milk, eggs and pie spice. Beat until well combined, about 1 minute. Pour over the crust and return to the oven.
Bake for an additional 35-45 minutes, until the center no longer jiggles and a thin knife inserted into the center comes out clean. Place on a wire rack to cool completely.
In a small saucepan, combine the brown sugar, butter and salt. Bring to a simmer and cook for 2 minutes, whisking frequently. Keep it on the heat and add the half and half, whisking constantly. Continue whisking and simmer for one additional minute. Off the heat, fold in the chopped pecans. Allow the sauce to cool to room temperature. It will thicken up a bit and become the perfect consistency for pouring over the pie.