(Pan) Pumpkin Pie Squares
Becky Goertemoeller
ingredients
- CRUST:
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/2 cup butter
- FILLING:
- 2 cans (15 oz each) pumpkin
- 2 cans (12 oz each) evaporated milk
- 4 eggs
- 1 1/2 cup sugar
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1 tsp. salt
- TOPPING:
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 2 TBS. Butter, softened
directions
- 1
Combine crust ingredients until crumbly; press into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 20 minutes.
- 2
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 the top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool Store in the refrigerator.
Source: Ruth Hess
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