Pumpkin Pie Squares
26
Pumpkin Pie Squares recipe
Ingredients
| For crust | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
oats, quick cooking
|
|
| ½ | cup |
brown sugar
|
* |
| ½ | cup |
butter
or margarine |
|
| For filling | |||
| 16 | ounces |
canne pumpkin purée
|
|
| 1 | can |
evaporated milk
skim |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 ½ | teaspoons |
ginger
ground |
* |
| 1 | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
ground |
* |
Directions
Heat oven to 375℉ (190℃).
Combine flour oatsm brown sugar and margarine in a bowl.
Mix until crumbly, with a pastry blender or with an electric mixer at low speed.
Press dough into the bottom of an ungreased 8-by-12-inch baking pan.
Bake for 10 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl or food processor.
Beat or process well. Pour into baked crust. Bake 35 to 40 minutes, until a sharp knife comes out clean form the center.
Cut into squares and serve with Chantilly Cream.
