Pumpkin Squares

I love this recipe! We have Pumpkin Pie every Thanksgiving, of course, but sometime during the month of November I just have to make this recipe. It tastes just like pumpkin pie, but without the work of making a pie crust.

Pumpkin Squares

Crust:
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter

Combine these four ingredients (using a pastry blender) until crumbly; press into a greased 13-in. x 9 in. pan. Bake at 350 degrees for 20 minutes or until golden brown.

Filling:
2 cans (15 oz each) pumpkin
2 cans (12 oz 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

Beat these filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.

Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

Combine these three ingredients; sprinkle over top. Bake an additional 15-20 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Yield: about 15 servings

And why not double it? I recently did that, so we would be able to taste this goodness while some guests were here, as well as having some for a pot-luck meal coming up. It keeps great in the refrigerator. (I recently read a tip on a blog about doubling recipes ... instead of trying to keep track of doubling each ingredient, and sometimes forgetting how much you have put in the bowl already, just use two bowls. Much simpler ... I like this idea.)

Two panfuls of delicious pumpkin squares ... love the spicy aroma of pumpkin filling the house.

Put on a bit of cool whip, if you wish ... and enjoy!

Linked to Tasty Tuesday