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Oct 18, 2010

PUMPKIN PIE SQUARES | Country Cooking Recipes


1 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/2 cup butter or margarine


2 cans pumpkin -- (15 ounces each)

2 cans evaporated milk -- (12 ounces each)

4 eggs

1 1/2 cups sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 teaspoon salt


1/2 cup packed brown sugar

1/2 cup chopped pecans

2 tablespoons butter or margarine (softened)

Combine the first four ingredients until

crumbly; press into a greased 13-in. x 9-

in. x 2-in. baking pan. Bake at 350 for

20 minutes or until golden brown. Mean-

while, beat filling ingredients in a mix-

ing 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.

Yield: 16-20 servings.

Wanda Rawlins
Country Cooking Recipes