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Pumpkin Pie Squares

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Description


I make this dessert instead of pumpkin pie and I prefer this crust.

Ingredients
  • 1 c flour (sifted)
  • 1/2 c oats (quick)
  • 1/2 tsp salt
  • 1/4 c brown sugar (firmly packed)
  • 1/2 c butter
  • 1/4 tsp cloves (ground)
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 2 c pumpkin (canned)
  • 1/2 c milk (evaporated)
  • 2 eggs
  • 1/2 c sugar
  • 1/4 c brown sugar (firmly packed)
  • 1/2 c pecans (chopped)
  • 2 Tbsp butter
Instructions
  1. 1
    Crust

    Combine the flour, oatmeal, 1/4 cup brown sugar, 1/2 cup butter in mixing bowl.  Mix until crumbly using an electric mixer on low speed.  Press into ungreased 9x13” pan. Bake at 350 degrees for 15 minutes.

    Cover your hand with a small plastic bag when pressing the crust into the pan to avoid the crust sticking to your hand.
  2. 2
    Filling

    Combine the pumpkin, evaporated milk, eggs, sugar salt and spices in mixing bowl; beat well.  Pour pumpkin mixture into the crust. Return to oven for 20 minutes.

    Baked sweet potato can be used instead of pumpkin.
  3. 3
    Topping

    Combine pecans, 1/4 cup brown sugar and 2 tablespoons butter; sprinkle over the filling. Return to oven and bake for another 15-20 minutes or until filling is set.  Cool in pan and cut into 2” squares.  Serve with whipped topping.

    Source: Thanks to Lois Polenz for original recipe
Note

Deesa Pence

Read it online: https://recipes.uuprairie.org/recipe/pumpkin-pie-squares/