Email to Rita Flynn      

Ginger Pumpkin Praline Squares

Source of Recipe


landolakes.com






List of Ingredients



• * 1 cup firmly packed brown sugar
  
• * 1/4 cup sugar
  
• * 1 (29 ounce) can pumpkin
  
• * 1 (12 ounce) can evaporated milk
  
• * 5 eggs
  
• * 2 teaspoons ground cinnamon
  
• * 1/2 teaspoon grounc ginger
  
• * 1/2 teaspoon ground cloves
  
• TOPPING
  
• 3/4 cup flour
  
• 1/2 cup firmly packed brown sugar
  
• 1/4 cup cold butter
  
• 1/2 cup chopped pecans
  
• GARNISH
  
• Heavy whipping cream, whipped and sweetened
  
• Ground cinnamon, if desired
  






Instructions



1. Heat oven to 350 degrees F. Combine all filling ingredients, beat at medium speed until smooth.
   
   
2. Pour into greased 13x9 inch baking pan. Bake 25-30 minutes or until partially set.
   
   
3. Meanwhile, combine topping flour and brown sugar in small bowl. Cut in butter with fork untl mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over hot, partially baked pumpkin filling.
   
   
4. Continue baking 15-20 minutes or until knife inserted comes out clean.
   
   
5. Cool 30 minutes. Refrigerate until cooled completely. (1 1/2 hours.)
   
   
6. To serve, dollop each serving with whipped cream, sprinkle with cinnamon.