Pumpkin Pie Squares Recipe
Pumpkin Pie Squares is a rich blend of pumpkin and seasonings. I tried this recipe last week and is happy that I did just because of its rich flavor. Check out the simple recipe for these yummy pumpkin pie squares.
Ingredients
Base:
1 1/2 cups each all purpose flour and quick cooking oatmeal 375 mL
1 1/2 cups packed brown sugar 375 mL
1/2 tsp salt 2 mL
3/4 cup butter 175 mL
1 egg 1
Pumpkin Filling:
3/4 cup packed brown sugar 175 mL
3 eggs 3
3 cups canned pumpkin puree 750 mL
1 1/2 tsp cinnamon 7 mL
3/4 tsp each ginger and nutmeg 4 mL
1 cup evaporated milk 250 mL
Topping:
1 1/2 cups reserved oatmeal mixture from Base 375 mL
3/4 cup chopped pecans or walnuts 175 mL
12 pecan or walnut halves 12
Directions
Base: In food processor, combine flour, oatmeal, sugar and salt.
Add butter; process until mixture resembles coarse crumbs.
Transfer mixture to medium bowl; stir in egg.
(Alternatively, in medium bowl, combine flour, oatmeal, sugar and salt.
Cut in butter until mixture resembles coarse crumbs; stir in egg.) Measure 1-1/2 cups (375 mL) of the oatmeal mixture; set aside for topping.
Gently pat remaining oatmeal mixture into base of 13- by 9-in (3.5 L) baking dish.
Bake in 350F (180C) oven 20 minutes or until golden and firm.
Pumpkin Filling: In medium bowl, beat together sugar and eggs.
Beat in pumpkin, cinnamon, ginger and nutmeg until mixture is smooth; beat in milk.
Pour mixture over base.
Topping: In small bowl, combine the reserved oatmeal mixture and chopped nuts.
Sprinkle mixture evenly over pumpkin filling.
Bake in 350F (180C) oven about 30 minutes or until centre is set.
Let cool in pan before cutting into squares.
Top each square with a pecan half.
The squares may be wrapped well and frozen for up to 3 months.
Add butter; process until mixture resembles coarse crumbs.
Transfer mixture to medium bowl; stir in egg.
(Alternatively, in medium bowl, combine flour, oatmeal, sugar and salt.
Cut in butter until mixture resembles coarse crumbs; stir in egg.) Measure 1-1/2 cups (375 mL) of the oatmeal mixture; set aside for topping.
Gently pat remaining oatmeal mixture into base of 13- by 9-in (3.5 L) baking dish.
Bake in 350F (180C) oven 20 minutes or until golden and firm.
Pumpkin Filling: In medium bowl, beat together sugar and eggs.
Beat in pumpkin, cinnamon, ginger and nutmeg until mixture is smooth; beat in milk.
Pour mixture over base.
Topping: In small bowl, combine the reserved oatmeal mixture and chopped nuts.
Sprinkle mixture evenly over pumpkin filling.
Bake in 350F (180C) oven about 30 minutes or until centre is set.
Let cool in pan before cutting into squares.
Top each square with a pecan half.
The squares may be wrapped well and frozen for up to 3 months.
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