Pumpkin Pie Squares
|All purpose flour||1 Cup (16 tbs)|
|Quick cooking oat||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Canned pumpkin||30 Ounce (2 Cans, 15 Ounce Each)|
|Evaporated milk||24 Ounce (2 Cans, 12 Ounce Each)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Butter/Margarine||2 Tablespoon, softened|
Combine the first four ingredients until crumbly; press into a greased 13-in.x 9-in.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 the top.
Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
Store in the refrigerator.