PUMPKIN PIE SQUARES | Country Cooking Recipes

INGREDIENTS


1 cup all-purpose flour


1/2 cup quick-cooking oats


1/2 cup packed brown sugar


1/2 cup butter or margarine



FILLING:

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




TOPPING:

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
countryfixins2009@gmail.com