Wednesday, October 12, 2011

Pumpkin Pie Squares

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A container of pumpkin pie spice.Image via WikipediaWith Thanksgiving around the corner I started going through my files trying to figure out what I will cook this year.  I came across this recipe I found in 1996 that is as good today as it was then.  This recipe yields 16-20 servings.

Pumpkin Pie Squares
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

2 cans (15 ounces each) pumpkin
2 cans (12 ounces each) evaporated milk
4 large eggs
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt

1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine, softened

Combine topping ingredients in a small bowl until crumbly; press into a greased 13-in x 9-inch x 2-inch baking pan.  Bake in a preheated 350 degree oven 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 or margarine; sprinkle over the top.  Bake 15-20 minutes longer or until a knife inserted in center comes out clean.  Cool. Store in refrigerator.  When ready to serve, cut into squares.

The Old Guy
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