Pumpkin Mousse Bars
Contributed by Jo P.
Source: 1988 Gourmet magazine

Crust:
1 c flour
1/2 c quick oats
1/2 c brown sugar
1/2 c butter, melted

Mix flour, oats, brown sugar and butter until crumbly. Press in 9 x 13-inch
pan and bake at 350 degrees for 15 minutes. Cool.

While crust is baking, prepare Mousse:

2 packages. (4 serving size) vanilla instant pudding and pie filling
2 1/2 c milk
2 c canned pumpkin
1/2 c. chopped pecans (optional)
1 tsp grated orange rind (optional)
1/2 tsp each cinnamon
1/2 tsp nutmeg
2 c whipped topping

Combine pudding mix, milk, pumpkin, orange rind, and spices in a bowl. Beat
until well blended and then fold in whipped topping and pecans. Spread over
cooled crust and chill; cut into 3x3 squares and serve cold with additional
whipped topping.