"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Squares Recipe

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

Contributor:  
Contributor:  
Sharon Allison Brugman
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sifted flour
1/2 c. quick oats
1/2 c. brown sugar, packed
1/2 c. butter
1 can pumpkin
13 oz. evaporated milk
3 eggs
1 1/2 c. sugar
2 t. cinnamon
1 t. ginger
1/2 t. cloves
1 t. salt

Topping:
1/2 c. pecans
1/2 c. brown sugar
2 T. butter

Directions:
Directions:
Combine flour, oats, brown sugar and butter in mixing bowl. Mix until crumbly. Press in ungreased 9 x 13 pan. Bake at 350 for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar and spices in bowl and beat well. Pour in crust. Bake at 350 for 20 minutes.
Topping:
Combine pecans, brown sugar and butter. Sprinkle over pumpkin filling and return to oven for 15 to 20 minutes until set. Cool and cut into squares.

 

 

 

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