Monday, December 01, 2008

Pumpkin Pie Squares

submitted by reader Martha Zeleniak of Taylor, PA to American Profile Magazine

1 cup all-purpose flour
½ cup old-fashioned oats
½ cup packed dark brown sugar
½ cup butter, softened

1 (15-ounce) can pumpkin
1 (12-ounce) can low-fat evaporated milk
2 eggs
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger, optional
¼ teaspoon ground cloves

½ cup chopped pecans
½ cup packed dark brown sugar
2 tablespoons butter
Whipped cream, optional

1. Preheat oven 350F. Grease a 13 x 9-inch glass baking dish.
2. 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.
3. To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
4. 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. Makes 30 squares.

Delicious, a good alternative to pumpkin pie. I substituted hazelnuts to the pecans just because I had them on hand. As American as the sign above, I found both on our recent trip to New England.

Posted by Maria @ 9:31 AM :: (0) comments