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Pumpkin Squares




Source of Recipe


Land O Lakes


Recipe Introduction


These are really good. Even better on the second day. And much easier to make then pumpkin pie.


List of Ingredients




Crust:
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup LAND O LAKES® Butter -- softened
Filling:
1 can pumpkin puree -- (15-ounce)
1 can evaporated milk -- (12-ounce)
3/4 cup granulated sugar (I used 1/2 cup white sugar and 1/4 cup brown sugar)
2 large eggs
1 teaspoon ground cinnamon (I used 1 tsp. Vietnamese cinnamon and 1/4 tsp. Cassia cinnamon)
1/2 teaspoon salt (I used slightly less)
1/2 teaspoon ground ginger (I used 3/4 tsp. ginger)
1/4 teaspoon ground cloves (I used 1/8 tsp. cloves and 1/8 tsp. allspice)
1/4 tsp. freshly ground nutmeg (my addition)
1 tsp. vanilla (my addition)
Topping:
1/2 cup packed brown sugar (used a little less)
1/2 cup chopped pecans (used a little more)

Recipe



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 (I will probably bake a little longer next time).

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.

Makes 24 bars.

NOTES : I used 1 tsp. Vietnamese cinnamon, 1/4 tsp. Cassia cinnamon, 3/4 tsp. ginger, 1/4 tsp. freshly grated nutmeg, 1/8 tsp. cloves, 1/8 tsp. allspice and added vanilla to the filling. And used unsalted butter so added 1/8 tsp. salt to the crust and used a little less salt in the filling. Used 1/2 cup granulated sugar and 1/4 cup brown sugar in the filling.