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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Pie Squares Recipe

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This recipe for Pumpkin Pie Squares is from The Hardin Barga Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
1 15oz can of Pumpkin
1/2 tsp. salt
1 12oz. can lowfat evaporated milk
2 Eggs
3/4c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger, optional
1/4 tsp. ground cloves

Crust:
1c. all-purpose flour
1/2c. old-fashioned oats
1/2c. packed dark brown sugar
1/2c. butter, softened

Topping:
1/2c. chopped pecans
1/2c. packed dark brown sugar
2 T. butter
Whipped cream, optional
Directions:
Directions:
Preheat oven to 350º. Grease a 13 x 9 inch glass baking dish.

To prepare crust: combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.

To prepare filling: combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.

To prepare topping: combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired
Number Of Servings:
Number Of Servings:
30 squares
Preparation Time:
Preparation Time:
1 hour

 

 

 

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