Pumpkin Squares
December 28, 2012 at 10:46 am 1 comment
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.
Entry filed under: Food. Tags: baking, cooking, Food, pie, pumpkin, recipes.
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!
LikeLike