Pumpkin Cravings cont'd: Pumpkin Pie Squares

Yes, my pumpkin cravings continue . . . this time it's a blast from the past!  It's a  recipe I made years ago but the taste is even better with pumpkin puree made with Fairy Tale Pumpkins from Moose Creek Pumpkin Patch. Can't beat those farm to fork homegrown ingredients!

Pumpkin Pie Squares

Crust:

1 cup sifted flour (since 1 cup of sifted flour contains 2 tablespoons less flour, I simply measure 1 level cup of flour and then remove 2 tablespoons)

1/2 cup oatmeal, regular or quick cooking

1/2 cup brown sugar, packed

1/2 cup (1 stick) butter

1. Combine ingredients in mixing bowl. 
2. Mix until crumbly, using an electric mixer. 
   
3. Press into 13x9x2” pan that has been sprayed with pan release. 
   
4. Bake at 350° in a preheated oven for 15 minutes.

Filling:

2 cups pumpkin puree or 1 lb. can plain canned pumpkin

1 (13 1/2 oz.) can evaporated milk

2 eggs

3/4 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1. Combine in mixing bowl. Beat well. 
   
2. Pour into crust. 
   
3. Bake at 350° for 20 minutes.

Topping:

1/2 cup chopped pecans

1/2 cup brown sugar, packed

2 tablespoons butter, softened

1. Combine all ingredients; sprinkle over filling. 
   
2. Bake another 15 to 20 minutes until filling is set.
   
3. Cool and cut. Refrigerate leftovers.

   

   Top Pumpkin Pie Squares with whipped cream for a yummy dessert.

Recipe without photos . . .

Pumpkin Pie Squares

Crust:

1 cup sifted flour (since 1 cup of sifted flour contains 2 tablespoons less flour, I simply measure 1 level cup of flour and then remove 2 tablespoons)

1/2 cup oatmeal, regular or quick cooking

1/2 cup brown sugar, packed

1/2 cup (1 stick) butter

1. Combine in mixing bowl. 
2. Mix until crumbly, using an electric mixer. 
3. Press into 13x9x2” pan hat has been sprayed with pan release.   
4. Bake at 350° in a preheated oven for 15 minutes.

Filling:

2 cups pumpkin puree or 1 lb. can plain canned pumpkin 

1 (13 1/2 oz.) can evaporated milk

2 eggs

3/4 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1. Combine ingredients in mixing bowl. Beat well. 
2. Pour into crust. 
3. Bake at 350° for 20 minutes.

Topping:

1/2 cup chopped pecans

1/2 cup brown sugar, packed

2 tablespoons butter, softened

1. Combine all ingredients; sprinkle over filling. 
2. Bake another 15 to 20 minutes until filling is set.
3. Cool and cut. Refrigerate leftovers.