Pumpkin Pie Squares
- Crust
- 1 cup all-purpose fl our
- 1⁄2 cup old- fashioned oats
- 1⁄2 cup packed dark brown sugar
- 1⁄2 cup (1 stick) butter or margarine,
- softened
- Filling
- One 15- ounce can pumpkin
- One 12- ounce can evaporated milk
- 2 eggs
- 3⁄4 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger, optional
- 1⁄4 teaspoon ground cloves
- Topping
- 1⁄2 cup chopped pecans
- 1⁄2 cup packed dark brown sugar
- 2 tablespoons butter or margarine
- Whipped cream, optional
Instructions:
Pumpkin Pie Squares are so much easier to serve than a pie. They are delicious and everyone loves them. Simple to make, hard to refuse, and excellent to the taste!
- Preheat the oven 350°F. Grease a 13 × 9- inch glass baking dish.
- To prepare the crust, combine the flour, oats, brown sugar, and butter in a medium bowl. Using a pastry blender or a fork, stir until crumbly. Press the mixture into the prepared pan and bake for 15 minutes, or until partially set.
- To prepare the filling, combine the pumpkin, evaporated milk, eggs, granulated sugar, salt, and spices in the bowl; mix well. Pour over the crust and bake for 20 minutes.
- To prepare the topping, combine the pecans, brown sugar, and butter in a small bowl. Sprinkle evenly over the filling. Bake for 15 to 20 minutes until the filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.