Pumpkin Pie Squares
Like pumpkin pie, but square! Give your favorite thanksgiving dessert a little variation this year. This sheet pan version of pumpkin pie makes it easy to serve bite-sized portions. It even freezes well! Don’t forget the local Farmer’s Market organic canned pumpkin, or if you like, cook your own pumpkin from one of local organic growers.
- 1 cup flour
- ½ cup brown sugar
- ½ cup oats
- ½ cup butter
- 2 cups pumpkin
- 2 eggs
- ½ tsp. cinnamon
- ½ tsp. ginger
- 1 can evaporated milk
- ¾ cup sugar
- ¼ tsp. cloves
- ½ cup pecans, roughly chopped
- ½ cup brown sugar
- 2 Tbsp. butter
Instructions:
Mix crust ingredients (first four ingredients) until crumbly. Press into an ungreased 9×13 pan. Bake at 350°F for 15 minutes or until light brown. While crust is baking, mix together filling (next seven ingredients.) Beat well and pour over hot crust. Bake at 350°F for 20 minutes. While filling is baking, crumble together the topping (last three ingredients.) Sprinkle topping over hot filling; bake 15-20 minutes. Cut into squares to serve. Freezes well.