Pumpkin Pie Squares with Pecan Topping
- Yield 30 servings
"Pumpkin Pie Squares are so much easier to serve than a pie. They are delicious and everyone loves them. Simple to make, hard to refuse, and excellent to the taste!"
Ingredients
- Crust:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed dark brown sugar
- 1/2 cup butter, softened
- Filling:
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can low-fat evaporated milk
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger, optional
- 1/4 teaspoon ground cloves
- Topping:
- 1/2 cup chopped pecans
- 1/2 cup packed dark brown sugar
- 2 tablespoons butter
- Whipped cream, optional
Instructions
- Preheat oven 350F. Grease a 13 x 9-inch glass baking dish.
- To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
- To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
- To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired. Makes 30 squares.
Martha Zeleniak, Taylor, Pa.
