PUMPKIN PIE SQUARES | Country Cooking Recipes

INGREDIENTS





1 cup all-purpose flour





1/2 cup quick-cooking oats





1/2 cup packed brown sugar





1/2 cup butter or margarine







FILLING:



2 cans pumpkin -- (15 ounces each)





2 cans evaporated milk -- (12 ounces each)





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 or margarine (softened)













Combine the first four ingredients until





crumbly; press into a greased 13-in. x 9-





in. x 2-in. baking pan. Bake at 350 for





20 minutes or until golden brown. Mean-





while, beat filling ingredients in a mix-





ing bowl until smooth; pour over crust.





Bake for 45 minutes. Combine brown





sugar, pecans and butter; sprinkle over





top. Bake 15-20 minutes longer or until





a knife inserted near the center comes





out clean. Cool. Store in the refrigerator.





Yield: 16-20 servings.





Wanda Rawlins

Country Cooking Recipes

countryfixins2009@gmail.com