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    Pumpkin Pie Squares


    Source of Recipe


    Nancy

    Recipe Introduction


    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Pie-Bar Dessert Cookies



    1 cup sifted flour
    1/2 cup quick-cooking rolled oats
    1/2 cup brown sugar -- firmly packed
    1/2 cup butter or regular margarine
    1 (1-pound) can pumpkin (2 cups)
    1 (13-1/2-ounce) can evaporated milk
    2 eggs
    3/4 cup sugar
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/2 cup chopped pecans
    1/2 cup brown sugar -- firmly packed
    2 tablespoons butter

    Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into greased 13-in. x 9-in. pan. Bake in moderate oven (350') 15 minutes. Combine pumpkin, evaporated milk, eggs, white sugar, salt and spices in mixing bowl; beat well. Pour into baked crust. Bake in moderate oven (350') 20 minutes. Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes, or until filling is set. Cool in pan on rack and cut in 2-in. (about) squares.

    Description: "Serve these pumpkin squares with coffee for a perfect dessert after a big meal or for evening refreshments that will be talked about."
    Source: "Homemade Cookies"
    S(Formatted by): "Moonchild2488"
    Copyright: "1971 Farm Journal, Inc."
    Yield: "2 dozen"

 

 

 

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