
Pumpkin Pie Squares
Ingredients
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1 cup all-purpose flour
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1/2 cup quick-cooking oats
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1/2 cup packed brown sugar
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1/2 cup cold butter
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FILLING:
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2 cans (15 ounces each) solid-pack pumpkin
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2 cans (12 ounces each) evaporated milk (680g)
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4 eggs
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1-1/2 cups sugar
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1 teaspoon salt
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TOPPING:
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1/2 cup packed brown sugar
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1/2 cup chopped Diamond of California® Pecans
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2 tablespoons butter, softened
Directions
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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.
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In a large bowl, beat filling ingredients until smooth; pour over crust. Bake for 45 minutes.
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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.