Saturday, September 18, 2010

Pumpkin Pie Squares

1 cup sifted flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
1 (lb)can pumpkin (two cups)
l (13 1/2 ) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground gloves
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 Tbsp. butter
Combine flour, rolled oats, 1/2 c. brown sugar and 1/2 c butter in mixing bowl. Mix until crumbly, using electric mixer at low speed. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 for 15 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, salt, spices in a mixing bowl; beat well. Pour into crust . Bake at 350 for 20 minutes.
Combine pecans, 1/2 cup brown sugar and 2 Tbsp butter sprinkle over the pumpkin filling.
Return to the oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut into 2 " squares. Makes 2 dozen.

1 comment:

  1. I dont' remember when I started using this recipe. but I do know I quit making pumpkin pies when I found this recipe and my family was okay with that as they liked these bars just as much They are much less work. We always have these on thanksgiving and of course other times as well. I was looking for recipes to share and found this in an old recipe box still on the page torn from a Farm Journal magazine. The Date it was published is not on the page.