This recipe has the perfect crust, the perfect mix of spices with pure pumpkin and is topped with sweet, crunchy pecans. If you love pumpkin pie, you'll love Pumpkin Pie Squares. YUM!
Ingredients
Crust
1 cup all-purpose flour
½ cup quick-cooking oats
½ cup packed brown sugar
½ cup butter
Filling
2 cans (15 ounces each) pumpkin - I used Libby's 100 % pure pumpkin.
2 cans (12 ounces each) evaporated milk
4 eggs
1½ cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon salt
Topping
½ cup packed brown sugar
½ cup chopped pecans
2 tablespoons butter softened
Instructions
Combine the first four ingredients until crumbly and press into a greased 9 X 13 baking pan.
Bake at 350 degrees for 20 minutes or until golden brown.
Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust.
Bake for 45 minutes.
Combine brown sugar, pecans, and butter; sprinkle over the top.
Bake 20 minutes longer or until a knife inserted near the center comes out clean. I needed at least 5 more minutes.
Cool.
Stir in the refrigerator.
Recipe by Sock Box 10 at https://sockbox10.com/recipes/pumpkin-pie-squares/