Pumpkin Pie Squares

By cmschnettler

Ingredients

• Crust
• 1 Cup flour
• 1/2 Cup quick-cooking oats (we tried regular and they worked, too)
• 1/2 Cup brown sugar
• 1/2 Cup cold butter (1 stick), cut into pieces
• Filling
• 1 15-oz. can puréed pumpkin
• 1 12-oz. can evaporated milk
• 2 eggs
• 3/4 Cup sugar
• 1/2 tsp. salt
• 1 tsp. PENZEYS CINNAMON
• 1/4 tsp. GROUND CLOVES
• Topping
• 1/2 Cup chopped pecans
• 1/2 Cup brown sugar
• 2 TB. butter

Preparation

Step 1

Preheat oven to 350°. In a large bowl, combine the flour, oats, brown sugar and butter. Rub between your fingers or use two forks to mix until crumbly. Press into an ungreased 9x13 pan and bake for 15 minutes.

While the crust is baking, prepare the filling. In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, salt, CINNAMON and CLOVES. Beat until smooth and well-blended. Pour over the baked crust. Bake at 350° for 20 minutes. During this time, make the topping by combining the pecans, brown sugar and butter in a bowl. Mix the topping using your hands until the topping resembles coarse crumbs. Sprinkle the topping over the pumpkin mixture and bake again for 15-20 minutes or until the filling is set. Let cool completely before cutting into squares.

Prep. time: 20 minutes
Baking time: 50-60 minutes
Serves: 28