Pumpkin Pecan Pie Squares

By vbenrud

Ingredients

• 1 c. flour
• 1/2 c. old-fashioned or instant oats
• 3/4 c. packed brown sugar, divided
• 1/2 c. butter or margarine
• 3/4 c. granulated sugar
• 1 (15 oz) can unseasoned pumpkin purée
• 1 (12 oz) can evaporated milk
• 2 eggs
• 2 1/4 t. pumpkin pie spice
• 1/2 c. chopped pecans

Details

Servings 12

Preparation

Step 1

Preheat oven to 350˚F. Combine flour, oats, 1/2 c. brown sugar and butter in a small mixer bowl. Beat at low speed 1-2 minutes or until crumbly. Press on bottom of ungreased 9" x 13" baking pan. Bake for 15 minutes. Combine granulate sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in a large mixer bowl. Beat at medium speed 1-2 minutes; pour over crust. Bake 20 minutes. Combine pecans and remaining 1/4 cup brown sugar in a small bowl. Sprinkle pecan topping over filling. Continue baking 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Serve topped with whipped cream.