Oct 11 2009
Pumpkin Pie Squares Recipe

1. 1 cup all-purpose flour
2. 1/2 cup quick-cooking oat
3. 1/2 cup brown sugar, packed
4. 1/2 cup butter or margarine

Filling
1. 2 (15 ounce) cans pumpkin
2. 2 (12 ounce) cans evaporated milk
3. 4 eggs
4. 1 1/2 cups sugar
5. 2 teaspoons cinnamon, ground
6. 1 teaspoon ginger, ground
7. 1/2 teaspoon clove, ground
8. 1 teaspoon salt

TOPPING
1. 1/2 cup brown sugar, packed
2. 1/2 cup pecans, chopped
3. 2 tablespoons butter or margarine, softened
Directions
1. Combine the first four ingredients until crumbly; press into a greased 13″x 9″ x 2″ baking pan.
2. Bake at 350′F for 20 minutes or until golden brown.
3. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
4. Combine brown sugar, pecans and butter; sprinkle over top.
5. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
6. Cool.
7. Store in the refrigerator.
Enjoy!
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what a great idea! perfect for fall bake sales or just to snack on! they look super yummy!!