Pumpkin Pie Squares

​

Ingredients

  • 1 cup all-purpose flour

  • 1/2 cup quick-cooking oats

  • 1/2 cup packed brown sugar

  • 1/2 cup cold butter

  • FILLING:

  • 2 cans (15 ounces each) solid-pack pumpkin

  • 2 cans (12 ounces each) evaporated milk (680g)

  • 4 eggs

  • 1-1/2 cups sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1 teaspoon salt

  • TOPPING:

  • 1/2 cup packed brown sugar

  • 1/2 cup chopped Diamond of California® Pecans

  • 2 tablespoons butter, softened

​

Directions

  • In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until golden brown.

  • In a large bowl, beat filling ingredients until smooth; pour over crust. Bake for 45 minutes.

  • Combine topping ingredients; sprinkle over filling. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Cut into squares.  Store in the refrigerator. Yield: 16-20 servings.