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Pumpkin Pie Squares


Pumpkin Pie Squares recipe













Trans-fat Free, High Fiber


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
2 large eggs
¾ cup sugar
½ teaspoon salt
2 teaspoons cinnamon
1 ½ teaspoons ginger
1 teaspoon nutmeg
¼ teaspoon cloves


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

Add review




Should crust cool for a few minutes before adding filling?

about 1 year ago

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 68544% of calories 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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