PUMPKIN PIE SQUARES 2
Source of Recipe
Favorite Holiday Recipes
Recipe Introduction
This is a good way to make a pumpkin pie recipe for a large group.
The recipe gave the amounts for 3 different sizes, S,M,Lg, but I made a mistake and made the amount for the larger size, but put it in the medium size baking dish. It was really good that way so I shall only give the amounts for the small and large.
List of Ingredients
Use an 8x8 inch baking pan for the small, 9x13 pan for the medium, or a 10x 13 inch for the large. I USED THE 9x13 PAN, BUT MADE THE LARGEST AMOUNT OF INGREDIENTS. I believe if you use the largest size pan the pie will be too thin.
CRUST
Small--Large
1/4--2/3 cups quick oats
1/4--2/3 cups brown sugar
1/2--1 1/4 cups all purpose flour
1/4--2/3 cups butter or margarine
FILLING
1--2 2/3 cups pumpkin
1--3 large eggs
3/4--1 3/4 cups evaporated milk
1/3--1 cups sugar
1--3 teaspoons all purpose flour
1/4--1/2 teaspoons salt
1/2--1 1/2 teaspoons vanilla extract
1/2--2 teaspoons cinnamon
1/4--3/4 teaspoons ginger
1/8--1/4 teaspoons cloves
TOPPING
1/4--2/3 cups chopped nuts
1--3 teaspoons all purpose flour
1/4--2/3 cups brown sugar
2--4 tablespoons butter or margarineRecipe
Preheat oven to 375 degrees
1. For the crust, cut the butter into the sugar, oats, and flour until crumbly. Press the ingredients into an ungreased baking pan, across the bottom and up the sides. Bake the crust for 15 minutes.
2. For the topping, cut the butter into the nuts, flour, and brown sugar. Set aside.
3. For the filling, combine all the ingredients in and whisk until smooth and all the ingredients are evenly distributed. Pour into the baked crust.
4. Bake for 20 minutes and remove from oven. Immediately spoon the topping over the filling and bake for another 15 or 20 minutes or until a knife stuck in the center comes out almost clean. Cool on a wire rack. Cut into squares. Garnish with whipped cream. Ice cream might be good too.
|
|
member logon
