Pumpkin Oat Squares
Ingredients:
Crust:
Crust:
- 1 cup flour
- 1/2 cup quick cooking oats
- 1/2 cup brown sugar
- 1 stick cold butter, cut into pieces
Filling:
- 1 (15 oz) caned pureed pumpkin
- 1 (12 oz) evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Topping:
- 1/2 cup pecans, chopped
- 1/2 cup brown sugar
- 2 tbs butter
Directions:
- Preheat the oven to 350 degrees.
- In a large bowl, combine the flour, oats, brown sugar and butter.
- Rub between your fingers or use two forks to mix until crumbly.
- Press the mixture into a un-greased 9×13 pan and bake for 15 minutes.
- While the crust is baking, prepare the filling.
- In a large bowl combine the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon and cloves.
- Beat until smooth and well blended.
- Pour the mixture over the baked crust.
- Bake at 350 for 20 minutes.
- During this time, make the topping by combining the pecans, brown sugar, and butter in a bowl.
- Mix the topping using your hands until the topping resembles coarse crumbs.
- Sprinkle the topping over the pumpkin mixture and bake again for 15-20 minutes or until the filling is set.
- Let cool completely before cutting into squares.
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