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Pumpkin Pie Squares

Chef.at.Home's picture
Ingredients
  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)
  Eggs 4
  Sugar 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 2 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pecans 1⁄2 Cup (8 tbs), chopped
  Butter/Margarine 2 Tablespoon, softened
Directions

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.
Cool.
Store in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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