pastry HARVEST PUMPKIN SQUARES

By á-27150

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

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.