Pumpkin Pie Squares

Filed under: Cookies, Bars, Etc., Pies & Pastries
By Geri

Just plain good
CRUST
2/3 c oats
2/3 c brown sugar
1 1/4 c all purpose flour
2/3 c butter

PIE FILLING . . MIX AND WHISK TIL SMOOTH
2 2/3 c canned pumpkin (not the pie filling)
3 eggs
1 3/4 c canned evaporated milk
1 c sugar
3 tsp flour
1/2 tsp salt
1 1/2 tsp vanilla extract
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves

TOPPING (optional) . . MIX WELL AND SET ASIDE.
2/3 c chopped nuts ( I use pecans or walnuts)
3 tsp flour
2/3 c brown sugar
4 Tbsp butter


Preheat your Oven @ 375.

CRUST:
Cut the Butter into the sugar, oats and flour until crumbly.
Press ingredients into Ungreased 10 X 15 baking pan.
Across the bottom and up the sides.
Bake this crust 15 min.

TOPPING:
Mix your topping, Cutting the butter into all the dry ingredients and set aside.

FILLING:
Mix well all the Ingredients for the Filling and Whisk til smooth.
Pour into baked Crust.
Bake for 20 min. remove from the oven.

(If omitting topping, bake a total of 35-40 minutes until knife inserted comes out clean).

TOPPING;
is Immediately spooned over the filling, while hot, then BAKE another 20 min or until knife inserted comes out clean.
Cool Cut into Squares, Serve and top with Whipped Cream.

NOTE: If using glass pan in convection oven - REDUCE oven temp to 350 or crust will be too brown.