Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Pumpkin Pie Squares




Source of Recipe


Budget 101


List of Ingredients




Crust
1 cup flour
1/2 cup quick oats
1/2 cup brown sugar, packed
1/2 cup margarine

Filling
15 oz. can pumpkin
12 oz. can evaporated milk
2 eggs
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt

Topping
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
2 tbsp. margarine, softened



Recipe



Combine the first 4 ingredients until crumbly; press into a greased 9 by 13 inch pan. Bake at 350 for 20 minutes, or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine topping ingredients; springle over top. Bake 15 to 20 mintues longer, or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yields 16 to 20 servings