Wednesday, October 24, 2012

Pumpkin Pie Squares


CRUST

1 cup all-purpose flour
1/2 cup quick-cooking oat
1/2 cup brown sugar, packed
1/2 cup butter or 1/2 cup margarine

FILLING

2 (15 ounce) cans pumpkin
2 (12 ounce) cans evaporated milk
4 eggs
1 1/2 cups sugar
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon clove, ground
1 teaspoon salt

TOPPING

1/2 cup brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons butter or 2 tablespoons margarine, softened

Directions:

Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan.
Bake at 350'F 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 brown sugar, pecans and butter; sprinkle over top.   Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.

Cool.
Store in the refrigerator.

Serves 16-20
WW PointsPlus 9

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