A layer of sumptuous pumpkin filling is
in between a buttery crust and nutty, sweet topping. Source:
.
Pumpkin Squares
Crust:
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
Filling:
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
Preheat oven to 350°F.
For Crust: Beat flour,
oats, brown sugar and butter in a small mixer until crumbly.
Press onto bottom on an ungreased 13 x 9-inch baking pan. Bake
for 15 minutes.
For Filling: Beat pumpkin,
evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves
in a large mixer bowl. until smooth. Pour over crust. Bake for
an additional 20 minutes.
For Topping: Combine brown
sugar and nuts in small bowl; sprinkle over filling. Bake for
an additional 15 to 25 minutes or until knife inserted in center
comes out clean. Cool completely in pan on wire rack. Refrigerate
until ready to serve. Garnish with whipped cream if desired.
