Pumpkin Pie Squares

By Hklbrries

Martha Zeleniak, Taylor, PA

Ingredients

• Filling:
• 1 (15-ounce) can pumpkin
• 1 (12-ounce) can low-fat evaporated milk
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger, optional
• 1/4 tsp ground cloves
• Crust:
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed dark brown sugar
• 1/2 cup butter, softened
• Topping:
• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 2 tbsp butter
• Whipped cream, optional

Preparation

Step 1

Preheat oven to 350 F.

To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.

To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.

To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.

Nutrition Information:
Per serving
120 calories
6 g fat
2 g protein
16 g carbohydrates
1 g fiber
85 mg sodium