Pumpkin pie squares

Yield: 1 servings

Measure Ingredient
This easy version of pumpkin pie has all the rich flavor of the
Traditional Thanksgiving dessert. The squares
1½ cup Flour
1½ cup Oatmeal
1½ cup Packed brown sugar
¾ cup Packed brown sugar
3 eaches Eggs
3 cups Canned pumpkin puree
1½ cup Reserved oatmeal mixture from BASE. taste even better made a
Day ahead. Serve as is, or top each square with a spoonful of whipped
Cream.
½ teaspoon Salt
¾ cup Butter
1 each Egg
1½ teaspoon Cinnamon
¾ teaspoon EACH ginger, and nutmeg
1 cup Evaporated milk
¾ cup Chopped pecans or walnuts
12 eaches Pecan or walnut halves

BASE

PUMPKIN FILLING

TOPPING

BASE

In food processor, combine flour, oatmeal, sugar and salt. Add butter, process until mixture resembles coarse crumbs. Transfer mixture to medium bowl. Stir in egg. Measure out 1-½ cups of the oatmeal mixture and set aside to use as topping. Gently pat remaining oatmeal mixture into base of 13x9 inch baking dish. Bake in 350F oven 20 minutes or until golden and firm. PUMPKIN FILLING: In medium bowl, beat together sugar and eggs. Beat in pumpkin, cinnamon, ginger and nutmeg until mixture is smooth. Beat in milk. Pour mixture over base. TOPPING: In small bowl, combine the reserved oatmeal mixture and chopped nuts. Sprinkle mixture evenly over pumpkin filling. Bake in 350F oven about 30 minutes or until centre is set. Let cool in pan before cutting into squares. Top each square with a pecan half. The squares may be wrapped well and frozen for up to 3 months. Origin: Homemaker's Recipe Collection of the Year, Special occasion Menu's Shared by: Sharon Stevens Submitted By SHARON STEVENS On 11-08-94

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