Pumpkin Custard Squares

Photo by Barbara M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

    can (12 oz) evaporated milk, or 3/4 cup milk

  • 1

    egg

  • 1

    can (15 oz) 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)

Directions

Heat oven to 350 degrees. Line a 9x9x2-inch pan with nonstick foil, extending foil beyond edges of pan. CRUST - In a bowl, stir crushed cookies, melted butter and sugar, until combined. Press into bottom of prepared pan. Refrigerate while making filling. 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. 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.

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