sondray

Pumpkin Pie Squares

1 cup sifted flour
1/2 cup quick oats
1/2 cup brown sugar, packed
1/2 cup butter or margarine
1 pound can (2 cups) pumpkin
13 1/2 ounce can evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 tablespoons butter

Preparation Instructions:

Beat flour, oats, brown sugar, and butter over low speed until crumbly. Press into a 13 x 9 inch pan. Bake 15 minutes at 350.

Combine pumpkin, milk, eggs, sugar, cinnamon, salt, ginger, and cloves in a mixing bowl. Beat well. Pour into crust. Bake 20 minutes.

Combine pecans, brown sugar, and butter and sprinkle over filling. Return to oven and bake 15 to 20 minutes or until set.

Cool on rack. Serve 2 inch squares. Makes 20 - serve quickly. Best day it is made. Refrigerate any left. Won't look as good the next day, but still is yummy!