Pumpkin Pie Squares

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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

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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.