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Pumpkin Pie Squares

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Pumpkin Pie Squares

Pumpkin Pie Squares recipe

 

Yield

16 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
For crust
1 cup all-purpose flour
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½ cup oats, quick cooking
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½ cup brown sugar
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½ cup butter
or margarine
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For filling
16 ounces canned pumpkin purée
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1 can evaporated milk
skim
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2 large eggs
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¾ cup sugar
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½ teaspoon salt
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2 teaspoons cinnamon
ground
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1 ½ teaspoons ginger
ground
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1 teaspoon nutmeg
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¼ teaspoon cloves
ground
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Ingredients

Amount Measure Ingredient Features
For crust
237 ml all-purpose flour
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118 ml oats, quick cooking
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118 ml brown sugar
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118 ml butter
or margarine
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For filling
462.4 ml/g canned pumpkin purée
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1 can evaporated milk
skim
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2 large eggs
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177 ml sugar
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2.5 ml salt
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1E+1 ml cinnamon
ground
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7.5 ml ginger
ground
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5 ml nutmeg
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1.3 ml cloves
ground
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Should crust cool for a few minutes before adding filling?

 

 

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 68544% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 598mg 25%
Total Carbohydrate 28g 28%
Dietary Fiber 5g 22%
Sugars g
Protein 30g
Vitamin A 395% Vitamin C 12%
Calcium 31% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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