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Pumpkin Pie Squares Recipe

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This recipe for Pumpkin Pie Squares, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Thursday, December 27, 2007


1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

2 cans (15 ounce each) pumpkin
2 cans (12 ounces each) evaporated milk
4 eggs
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt

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 9 x 13 baking pan. Bake at 350 for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing 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 knife inserted near the center comes out clean. Cool. Store in the refrigerator. Better than pumpkin pie!




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