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Pumpkin Pie Squares

The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. -Denise Goedeken, Platte Center, Nebraska

16-20 ServingsPrep: 15 min. Bake: 1 hour 20 min. + cooling

Ingredients

1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup cold butter
FILLING:
2 cans (15 ounces each) solid-pack 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
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

Directions

In a small bowl, combine the flour, oats and brown sugar. Cut in
butter until mixture is crumbly. Press into a greased 13-in. x 9-in.
baking pan. Bake at 350° for 20 minutes or until golden brown.
In a large bowl, beat filling ingredients until smooth; pour over
crust. Bake for 45 minutes.
Combine topping ingredients; sprinkle over filling. Bake 15-20

2 of 2

Pumpkin Pie Squares (continued)

Directions (continued)

minutes longer or until a knife inserted near the center comes out
clean. Cool. Store in the refrigerator. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 each) equals 248 calories, 10 g fat (5 g saturated fat), 64 mg cholesterol, 212 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.