Pumpkin Pie Squares

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 (15 ounces each) pumpkin
2 cans (12 ounces each) evaporated milk
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. 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 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.

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