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Pumpkin Pie Squares


Nutritional Facts per Serving:

120 calories, 6g fat, 2g protein, 16g carbohydrates, 1g fiber, 85 mg Sodium

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  • Filling:
  • 1 (15 oz.) can pumpkin
  • 1 (12 oz.) 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)


Servings 30
Cooking time 65mins


Step 1

1. Preheat oven to 350 F. Grease a 13x9 inch glass baking dish

2. Crust: combine flour, oats, brown sugar, and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bakes 15 minutes or until partially set.

3. Filling: combine pumpkin, evaporated milk, eggs, granulated sugar, salt, and spices. Pour over crust and bake 30 minutes.

4. Topping: combine pecans, brown sugar, and butter. Remove pan from oven and sprinkle topping over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire wrack before cutting into squares.

Serve with whipped cream if desired.


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