Pumpkin Pie Squares Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| 1/2 cup quick-cooking oats | ||
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Pumpkin | 2 Can (10oz) (FILLING:) | |
| Evaporated milk | 2 Can (10oz) (FILLING:) | |
| Eggs | 4 standard (FILLING:) | |
| Sugar | 1/2 Cup (16 tbs) (FILLING:) | |
| Ground cinnamon | 2 Teaspoon (FILLING:) | |
| Ground ginger | 1 Teaspoon (FILLING:) | |
| Ground cloves | 1/2 Teaspoon (FILLING:) | |
| Salt | 1 Teaspoon (FILLING:) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (TOPPING:) | |
| Pecans | 1/2 Cup (16 tbs), chopped (TOPPING:) | |
| Butter/Margarine | 2 Tablespoon, softened (TOPPING:) | |
Directions
Combine the first four ingredients until crumbly; press into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° 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 the top.
Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
Cool.
Store in the refrigerator.
Bake at 350° 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 the top.
Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
Cool.
Store in the refrigerator.
Chef
