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Pumpkin Squares
Ingredients:
1 C. flour
1/2 C. old fashioned rolled oats
1/2 C. packed brown sugar
1/2 C. butter or margarine
2 C. pumpkin, canned or steamed and mashed
13 1/2 oz. evaporated milk
3/4 C. sugar
2 eggs
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 C. chopped pecans
1/2 C. packed brown sugar
2 Tbs. butter or margarine
1 C. flour
1/2 C. old fashioned rolled oats
1/2 C. packed brown sugar
1/2 C. butter or margarine
2 C. pumpkin, canned or steamed and mashed
13 1/2 oz. evaporated milk
3/4 C. sugar
2 eggs
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 C. chopped pecans
1/2 C. packed brown sugar
2 Tbs. butter or margarine
Directions:
Preheat oven to 350. First make the crust for the squares. In a bowl, combine flour, oats, brown sugar and 1/2 cup butter until the mixture is crumbly. You can use an electric mixer on low if you like. Press the crust evenly into an ungreased 13x9 inch pan. Bake the topping at 350 for 15 minutes or until set.
To make the filling, using a large bowl, combine pumpkin, milk, eggs, white sugar, salt and spices. Mix well.
Pour the pumpkin mixture evenly into baked crust. Bake for an additional 20 minutes at 350. To make the nutty crunchy topping, using a small bowl, combine the chopped pecans, brown sugar and 2 tablespoons of butter. When the filling is finished baking., sprinkle the topping over pumpkin filling and then bake for another 30 minutes until the squares are set. Your squares are done when a knife inserted comes out clean.
Cool in pan on a rack, then cut and enjoy.
Preheat oven to 350. First make the crust for the squares. In a bowl, combine flour, oats, brown sugar and 1/2 cup butter until the mixture is crumbly. You can use an electric mixer on low if you like. Press the crust evenly into an ungreased 13x9 inch pan. Bake the topping at 350 for 15 minutes or until set.
To make the filling, using a large bowl, combine pumpkin, milk, eggs, white sugar, salt and spices. Mix well.
Pour the pumpkin mixture evenly into baked crust. Bake for an additional 20 minutes at 350. To make the nutty crunchy topping, using a small bowl, combine the chopped pecans, brown sugar and 2 tablespoons of butter. When the filling is finished baking., sprinkle the topping over pumpkin filling and then bake for another 30 minutes until the squares are set. Your squares are done when a knife inserted comes out clean.
Cool in pan on a rack, then cut and enjoy.
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