I really enjoyed this recipe because it is simple to put together and it tastes wonderful.  It has some healthier elements added in which I enjoyed, but my husband would prefer it without (oatmeal and pecans).  I adapted this recipe from Heavenly Homemakers, one of my favorite blogs.  At Heavenly Homemakers, she makes it much healthier than I did.  I used granulated sugar and turbinado sugar (Sugar in the Raw) in place of sucanat.  I have never used sucanat but will look for it next time I am in a health food store.  I asked Laura at Heavenly Homemakers about sucanat and she sent me some information about several sweeteners and how to use them.  I found it very helpful.  When I made this recipe I used granulated sugar in the crust and filling and turbinado sugar in the topping.  I also used all purpose flour in the crust instead of whole wheat.  You could use half whole wheat and half all purpose.  

We had this for desert last night and again for breakfast this morning.  This would be a perfect addition to a Thanksgiving menu.  Plus I love that you don't have to shape a pie crust.  You just press this crust into the pan.  

Crust:
1 cup all purpose or whole wheat flour
1/2 cup oats
1/4 cup granulated sugar or sucanat
1/2 cup butter

Filling:
3/4 cup granulated sugar or sucanat
2 cups pumpkin (I used canned, you could use homemade)
1 cup heavy whipping cream or regular whipping cream* 
2 large eggs
1 t. ground cinnamon
1/4 t. ground nutmeg
1/2 t. ground cloves
1/2 t. ground ginger

Topping:
1/2 cup pecans, chopped
1/4 cup sucanat or brown sugar or turbinado sugar

Whipped cream

For Crust: Combine flour, oats, sugar and butter.  Blend with pastry blender until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. Bake for 15 minutes at 350 degrees.

For Filling: Combine sugar, pumpkin, cream, eggs and spices in large mixing bowl.  Beat at medium speed for 1 to 2 minutes; pour over crust.  Bake for 20 minutes.

For Topping: Combine pecans and sugar in a small bowl.  Sprinkle pecan topping over filling.  Continue baking for 20 to 30 minutes or until knife inserted in center comes out clean.

Cool completely in pan on wire rack.  Cut into bars.  Top with whipped cream.

*original whipping cream was half the price of heavy whipping cream at the store so I used it and it worked just fine

This recipe is exceptionally good and I was surprised at how easy it is.  I made the batter while preparing dinner and then put them in the oven when we were done eating so that they would be fresh out of the oven for dessert.  We had dinner guests last weekend and they loved it.  I made a double recipe and three out of four of us had seconds.  When you cut the cake with your fork, the inside is a rich molten chocolate.  Need I say more?  This recipe is adapted from Tasty Kitchen.  Delicious with raspberries and homemade whipped cream.

Ingredients

Preheat oven to 425 degrees.

Spray 4 custard cups or ramekins with cooking spray and place on cookie sheet.

Microwave chocolate and butter in a large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.  I stirred and microwaved this longer.  Remember, I made a double recipe so I used twice as much butter and chocolate.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.