Pumpkin Pie Squares

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We don't recall where we acquired this recipe, but it is very good and a great fall or winter treat. Bake in an ungreased 13 x 9 inch baking pan (non-stick recommended). (Fairville Inn)

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Ingredients

  • BOTTOM CRUST:
  • 1 1/2 cups flour
  • 3/4 cup quick rolled oats
  • 3/4 cup butter, melted
  • 3/4 cup firmly packed brown sugar
  • .........................................
  • FILLING:
  • 2 cups canned pumpkin
  • 1 can (13-14 ounces) evaporated milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup white sugar
  • .......................................
  • TOPPING:
  • 2/3 cup chopped pecans
  • 1 Tablespoon butter, melted
  • 1/2 cup plus 2 Tablespoons brown sugar
  • .

Preparation

Step 1

For the bottom crust: Combine and mix until evenly moist and crumbly, press into the baking pan, and bake at 350 degrees for 15-17 minutes.


For the pumpkin filling: Blend together well, pour over the baked crust, and bake again at 350 degrees for 20 minutes:


For the topping: Combine and distribute evenly over the pumpkin filling, and continue baking for another 15-20 minutes, or until the filling is set.

Cool in pan and then cut into squares. If you are so inclined, a little dab of whipped cream goes quite nicely.



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