| PUMPKIN PIE SQUARES Preheat oven to 350 F. Recipe requires one greased and floured 9 x 13 inch cake pan. CRUST: l cup white flour ½ cups quick-cooking rolled oats ½ cup brown sugar, firmly packed ½ cup butter or margarine Combine flour, oats, brown sugar and butter in a medium bowl. Chop with a pastry blender or fork until mixed thoroughly and crumbly. Press into pan. Bake for 15 minutes or until slightly golden. Adjust oven by turning the heat back to 350 F. FILLING: 2 cups canned pumpkin 1 (13 1/2 oz.) can evaporated milk 2 eggs ¾ cup white sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves In a large mixing bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves. Beat with a blender until frothy and eggs have blended. Pour into crust and set in the oven to bake for 20 minutes. TOPPING: ½ cup pecans, chopped ½ cup brown sugar, firmly packed 2 tablespoons butter or margarine In a small bowl, combine pecans, brown sugar and butter or margarine until crumbly. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes more or until filling has set and a toothpick inserted in the middle comes out clean. Cool in pan or rack. Cut into 2 inch squares. Makes about 2 dozen pie squares. |
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