pumpkin pie squares
(1 RATING)
In the original recipe the topping contained 1/2 cup chopped pecans, but since I do not like pecans I used the oats instead. I love this with the oat topping, but please feel free to use the pecans if you like.
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prep time
cook time
method
Bake
yield
Ingredients
- CRUST
- 1 cup shifted all purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup brown sugar, lightly packed
- 1/2 cup butter, softened
- FILLING
- 1 can 15 oz can of pumpkin (not pumpkin pie filling)
- 1 can evaporated milk (13 1/3 oz)
- 2 - eggs
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- TOPPING
- 1/2 cup quick cooking oats
- 1/2 cup brown sugar, lightly packed
- 2 tablespoons butter, cold
How To Make pumpkin pie squares
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Step 1Preheat oven to 350 degrees Combine four, 1/2c oats, 1/2c brown sugar, and 1/2c butter, mix until crumbly, using electric mixer on low speed. Press lightly into a 13x3x2 pan and bake for 15mins. Set aside to cool.
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Step 2Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in a mixing bowl, beat well and pour on to cooled crust. Bake for 20 mins.
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Step 3After the filling has baked for 20 mins. Combine 1/2c oats, 1/2c brown sugar and 2T of butter until crumbly and sprinkle over top and bake for 20-25mins or until filling is set. Cool in pan and cut into 2" squares.
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