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pastry HARVEST PUMPKIN SQUARES

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Ingredients

  • FILLING:
  • 10 f!
  • 1 c. all-purpose flour
  • 1/2 c. old fashioned rolled oats
  • 1/2 c. firmly packed brown sugar
  • 1/2 c. Land 0 Lakes sweet cream butter, softened
  • 1 cup Ricotta
  • 3/4 c. sugar
  • 16 oz. can pumpkin
  • 12 oz. can evaporated milk
  • 2 eggs
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • TOPPING:
  • 1/2 c. firmly packed brown sugar
  • 1/2 c. chopped pecans
  • Sweetened whipped cream

Details

Preparation

Step 1

Heat oven to 350 degrees. In small mixer bowl combine all crust
ingredients. Beat at low speed, scraping bowl often, until crumbly (1-2
minutes). Press on bottom of 13 x 9 inch baking pan. Bake for 15
minutes.
Meanwhile, in large mixer bowl combine all filling ingredients. Beat at
medium speed, scraping bowl often, until smooth (1-2 minutes).
Immediately pour over crust; continue baking for 20 minutes.
In small bowl stir together brown sugar and pecans; sprinkle over
filling. Continue baking for 15-25 minutes or until filling is firm to the
touch. Cool completely. Cut into squares. Serve with whipped cream.
Yield 12 servings.

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