Pumpkin Squares

December 28, 2012 at 10:46 am 1 comment

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I have a card in my recipe file behind the “Pies” tab that reads: “I am smarter than Crisco and flour.” It’s like one of those positive affirmations a motivational speaker would teach you at a high-priced seminar. Only problem is, I’m not. I’m not smarter. Oh, I’ve tried, I’ve tried many times. I’ve got friends and relatives who are – smarter, that is – who can bake simply lovely pie crusts, but try as I may, I’ve surrendered; it is not my forte. So today I bring you a recipe for “Pumpkin Squares” for people who AREN’T smarter than Crisco and flour.

Crust:
1 C. flour
1/2 C. quick oats
1/2 C. brown sugar
1/2 C. (1 cube) butter
Mix well and press in 9X13 pan.  Bake 15 minutes @ 350º

Filling:
1 15 oz. can pumpkin
1 can evaporated milk
2 eggs
3/4 Cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Mix well with mixer, pour over crust.
Bake @ 350º 25 minutes

Topping:
1 Cup pecans, chopped
3 or 4 Tbs. butter, softened
1 Cup brown sugar
Mix well and sprinkle over filling.
Bake @ 350º  15 – 20 more minutes, or until filling is “set”, but don’t burn the nuts.

 

Chill.  Serve with whipped topping or vanilla ice cream.

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Entry filed under: Food. Tags: , , , , , .

Cheesy Batter Bread

1 Comment Add your own

  • 1. downing's 5th  |  November 22, 2014 at 12:57 am

    Just wanted to tell you that your desserts, muffins, bars, and cakes look absolutely delicious;…Going to try some of your recipes.
    Happy Holidays!

    Like

    Reply

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