Pumpkin Pie Squares

[Guest guest]

This recipe is wonderful. It is like having a regular pumpkin pie, except you

bake it in a sheet cake pan, so you get many more servings. If your house is

anything like mine, a regular eight serving pumpkin pie doesn't last a day.

This recipe has been a time saver and is now a tradition around the holidays.

Oh yeah, I also wanted to mention that I have used a regular pie crust before

on the bottom with good results. *s*

 

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 ~

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I don't like that man. I must get to know him better.

~ Abraham Lincoln