PUMPKIN PIE SQUARES- Dottie Gauvin

PUMPKIN PIE SQUARES

pumpkin squares

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:
1 cup all purpose flour
1/2 cup quick cooking oatmeal
1/2 cup packed brown sugar
1/2 cup butter
FILLING:
2 cans 15 oz. each pumpkin
2 cans 15 oz. each evaporated milk
4 eggs 1-1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

DIRECTIONS:

Combine the first four ingredients until crumbly; press into a greased 13 in.x9 in. x 2 in. baking pan. Bake at 350 degrees for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.
Cut into squares to serve. Place a dollop of whipped cream on top.

Yield: 16-20 servings

 

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