Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Pumpkin Pie Squares




Source of Recipe


Unknown






List of Ingredients



• CRUST:
  
• 1 c. flour
  
• 1/2 c. quick-cooking oatmeal
  
• 1/2 c. brown sugar
  
• 1/2 c. butter
  
• FILLING:
  
• 2 (15 oz.) cans pumpkin
  
• 2 (12 oz.) cans evaporated milk
  
• 4 eggs
  
• 1-1/2 c. sugar
  
• 2 t. cinnamon
  
• 1 t. ground ginger
  
• 1/2 t. ground cloves
  
• 1 t. salt
  
• TOPPING:
  
• 1/2 c. brown sugar
  
• 1/2 c. chopped pecans
  
• 2 T. butter, softened
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Combine all the crust ingredients until crumbly; press into a greased 9x13 baking pan. Bake at 350 degrees for 20 minutes or until golden brown.
   
3. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
   
4. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool.
   
5. Store in the refrigerator.