Pumpkin Pie Squares
Pumpkin Pie Squares recipe
Yield
16 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
canned 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For crust | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
oats, quick cooking
|
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
or margarine |
|
| For filling | |||
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 1 | can |
evaporated milk
skim |
|
| 2 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 7.5 | ml |
ginger
ground |
|
| 5 | ml |
nutmeg
|
|
| 1.3 | ml |
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.
