Pumpkin Custard Squares

By courtneyepowell

Ingredients

• Crust
• 2 cups crushed gingersnaps (36 cookies)
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• Filling
• 2 tablespoons cornstarch
• 2 tablespoons granulated sugar
• 1 12 ounce can evaporated milk, or 3/4 cup milk
• 1 egg
• 1 15 ounce can solid-pack pumpkin (not pie mix)
• 2/3 cup packed dark-brown sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• Whipped cream (optional)

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350 degrees. Line a 9 x 9 x 2-inch pan with nonstick foil.

2. Crust: In a bowl, combine cookie crumbs, melted butter and sugar. Stir until combined. Press into bottom of prepared pan. Refrigerate while making filling.

3. Filling: In a saucepan, whisk cornstarch and sugar. Stir in milk and egg. Cook, stirring constantly, over medium heat until smooth, steaming and slightly thickened, about 4 minutes.

4. In a large bowl, blend pumpkin, brown sugar, pumpkin pie spice and salt. Whisk in milk mixture. Pour over crust; transfer to oven. Bake at 350 degrees for 50 minutes or until center is set. Cool completely on a wire rack; refrigerate until serving. Use foil to lift bar from pan. Slice into squares. Garnish with whipped cream, if desired.