Pumpkin Pie Squares

[Guest guest]

If your house is anything like mine, making a pumpkin pie is a waste of time.

It takes way too long and goes way too fast. This is a recipe I found about 5

years ago that solved that problem. It bakes a pumpkin pie dessert in a cake

pan so there is plenty around for the next day.

 

Pumpkin Pie Squares

 

1 cup flour

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/2 cup butter or margarine

 

Filling:

2 cans (15 oz each) pumpkin

2 cans (12 oz each) evaporated milk

4 eggs

1 1/2 cups sugar

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1 tsp salt

 

Topping:

1/2 cup packed brown sugar

1/2 cup chopped pecans

2 Tbs butter or margarine, softened

 

Combine first four ingredients until crumbly; press into a greased 13 in. x 9in.

x 2 in. baking pan. Bake at 350 for 20 minutes or until golden brown.

Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over

crust. Bake for 45 minutes. Combine brown sugar, pecans and butter;

sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the

center comes out clean. Cool. Store in refrigerator. Yield: 16-20 minutes

 

~ P_T ~

 

You can discover more about a person in an hour of play than in a year of

discussion.

-Plato, philosopher (427-347 BCE)