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Ingredients
| all-purpose flour (unsifted): 1 cup |
| quick oats: 1/2 cup |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| salted butter: 1/2 cup (softened) |
| canned pumpkin: 2 cups |
| evaporated milk: 12 fl oz |
| eggs: 2 (slightly beaten) |
| granulated sugar: 3/4 cup |
| salt: 1/4 tsp |
| ground cinnamon: 1 tsp |
| ginger (minced): 1/2 tsp |
| whole cloves: 1/4 tsp |
| pecans (chopped): 1/2 cup |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| salted butter: 2 Tbl (softened) |
Pecan Topped Pumpkin Pie Squares
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
55 min -
Servings
20 serving(s)
Tags
- Preheat oven to 350.
- Crust:.
- Combine flour, oats, brown sugar and butter with a fork or pastry blender until the mixture is the texture of fine crumbs.
- Press in the bottom and slightly up the sides of a 13 x 9 baking pan.
- Bake for 15 minutes.
- Filling:.
- Combine all ingredients and mix well.
- Pour over crust.
- Bake for 20 minutes and remove (filling will not be set).
- Topping:.
- Combine ingredients in a bowl until well blended. Sprinkle over pumpkin mixture after it has baked for the first 20 minutes.
- Return dessert to the oven for 15 to 20 minutes, or until filling is set.
- Cool in pan, and serve topped with whipped cream.