With Thanksgiving Day just around the corner I am reminded of a recipe I made over twenty years ago. I just basically forgot about it until recently when I was trying to sort through my recipe drawer. I never did get it sorted because I got distracted so many times by some of my old tried and true recipes. This is one of those recipes. I made it today to see if it's as good as I remembered it to be. It was very good. I think I would cut back on the sugar in the filling a bit, but otherwise it tasted as I remembered it. It saves the hassle of making traditional crust.
Pumpkin Pie Squares
Combine:
1 cup flour
1/2 cup quick oatmeal
1/2 cup packed brown sugar
Cut in 1/2 cup of butter until crumbly and incorporated. Then press into an ungreased 9 x 13 pan. Bake it at 350 degrees for 15 minutes.
While that is baking, combine
1 small (15 oz) can of pumpkin
1 can of evaporated milk
2 eggs
3/4 cup sugar (could be cut to 1/2 cup)
1/2 t. salt
1 3/4 t. pumpkin pie spice or (1 t . cinnamon, 1/2 t. ginger and 1/4 t. cloves)
Beat the mixture well and pour onto the warm crust. Bake at 350 degrees about 25 minutes.
While that is baking mix together:
1/2 cup chopped pecans
1/2 cup brown sugar
2 T. butter
Sprinkle the mixture over the pumpkin filling and return to the oven. Bake for 15 minutes more or until the filling is set.
When cool, refrigerate.
