pastry HARVEST PUMPKIN SQUARES
By á-27150
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Peach and Blackberry Slaw 0/5 (0 Votes)
- Spiral Apple Dumplings 0/5 (0 Votes)
- Chicken Dana 0/5 (0 Votes)
- Cucumber Ice Cream 0/5 (0 Votes)
- Vermont Maple-Pumpkin Pie 0/5 (0 Votes)
Review this recipe