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Pumpkin Pie Squares

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We don't recall where we acquired this recipe, but it is very good and a great fall or winter treat. Bake in an ungreased 13 x 9 inch baking pan (non-stick recommended).

For the bottom crust: Combine and mix until evenly moist and crumbly, press into the baking pan, and bake at 350 degrees for 15-17 minutes:

1-1/2 c. flour
3/4 c. quick rolled oats
3/4 c. butter, melted
3/4 c. firmly packed brown sugar

For the pumpkin filling: Blend together well, pour over the baked crust, and bake again at 350 degrees for 20 minutes:

2 c. canned pumpkin
1 can (13-14 ounces) evaporated milk
1 t. cinnamon
1/4 t. ground cloves
1/2 t. ground ginger
1/2 t. salt
2 eggs
2/4 c. white sugar

For the topping: Combine and distribute evenly over the pumpkin filling, and continue baking for another 15-20 minutes, or until the filling is set:

2/3 c. chopped pecans
1 T. butter, melted
1/2 c. plus 2 T. brown sugar

Cool in pan and then cut into squares. If you are so inclined, a little dab of whipped cream goes quite nicely.