1 cup packed brown sugar
1 teaspoon baking soda
3 tablespoons butter
2 eggs
2 teaspoons vanilla extract
1 cup water
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 teaspoons brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
3 cups rolled oats
2 cups chopped walnuts
Preheat oven to 275 degrees F (135 degrees C). Grease a 9x13-inch baking pan.
In a large bowl, cream together brown sugar and baking soda. Beat in butter and eggs. Combine wet ingredients, mixing until smooth. Mix in pumpkin pie spice, salt, brown sugar and nutmeg.
Sprinkle the oats into the bottom of the prepared pan. Rotate the omelet over, with wooden picks, until each piece sticks. Pour batter onto pan.
Bake at 275 degrees F (135 degrees C) for 60 minutes. Cool slightly, then turn out onto a floured surface. Using a fork, remove from oven and allow to cool completely. Refrigerate leftover pumpkin for several hours at room temperature, or until ready to serve.
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