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Harvest Pumpkin Squares - Pumpkin Pie Squares
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Whole grain goodness of oats in a nutty crust with creamy pumpkin filling. Add a family and a dollop of Cool Whip and it's dessert or a great snack!

S. Chokel

Serves/Makes:1 13 x 9 inch pan

  • Crust Ingredients:
  • 1 cup (225 ml) all-purpose flour
  • 1/2 cup (125 ml) quick-cooking oats
  • 1/2 cup (125 ml) packed brown sugar
  • 1/2 cup (125 ml) butter or margarine
  • Filling Ingredients:
  • 2 15 oz (420 grm). cans pumpkin
  • 2 12 oz (336 grm). cans evaporated milk
  • 4 eggs
  • 1-1/2 cups (350 ml) sugar
  • 2 tsp (10 ml). ground cinnamon
  • 1 tsp (5 ml). ground ginger
  • 1/2 tsp (2 ml). ground cloves
  • Topping Ingredients:
  • 1/2 cup (125 ml) packed brown sugar
  • 1/2 cup (125 ml) chopped pecans
  • 2 tbsp (30 ml) butter or margarine, softened
  • Crust Directions:
  • Combine the flour, oats, sugar and margarine until crumbly.
  • Press into a greased 13" x 9" baking pan.
  • Bake at 350 degrees (175 C.) for 20 minutes or until golden brown.
  • Filling Directions:
  • In a large deep mixing bowl, beat the pumpkin, evaporated milk. eggs, sugar, cinnamon, ginger, and cloves until smooth.
  • Pour over crust.
  • Bake for 45 minutes at 300 degrees (150 C.) (I usually have better results using a 325 degree (175 C.) oven).
  • Topping Directions:
  • Combine brown sugar, pecans, and butter and sprinkle over top of pumpkin layer after it has finished it's initial baking.
  • Bake 15-20 minutes longer or until knife inserted near center comes out clean.
  • Cool.
  • Cut into squares.
  • Store in refrigerator.
There are lots of pumpkin square recipes available, but this one is creamy and the flavors are excellent. Use it for fall back to school treats and desserts, or let it be a great way to enjoy Pumpkin Pie with big Thanksgiving Dinner crowds!

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