Pumpkin Squares
"Extremely good. The first time I made this the crust came out soggy. The second time I made this I put it directly into the fridge after it came out of the oven and the crust came out very good."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
16 squares
- Serves:
- 16
ingredients
-
Base
- 1 cup flour
- 1⁄2 cup brown sugar
- 1⁄2 cup butter
-
Filling
- 1 (16 ounce) can pumpkin
- 1⁄2 cup brown sugar
- 1 (13 1/2 ounce) can evaporated milk
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon clove
-
Topping
- 3⁄4 - 1 cup pecans, chopped
- 1⁄2 cup brown sugar
- 2 tablespoons butter, melted
directions
- Preheat oven to 350 degrees.
- Mix base ingredients until crumbly and press into 13x9 baking pan.
- Bake 15 minutes.
- Mix filling ingredients together in a large bowl and beat well.
- Pour the mixture over the baked crust.
- Bake 20 minutes.
- Mix topping ingredients in a small bowl.
- Sprinkle over filling and bake 15 - 20 minutes more.
- Cool and cut into squares.
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Reviews
-
Made this pretty much as given in the recipe, but I did end up baking the crust for almost 20 minutes, until it had turned a light golden brown! Also toasted the pecans before using them, which I think brought out their flavor even more! Great tasting treat ~ Thanks for posting it! [Made & reviewed in Newest Zaar tag]
RECIPE SUBMITTED BY
Small Town Cook
Iron River
I am a mom of 3 and a grandma to a beautiful 2 year old granddaughter. I love cooking, camping, traveling, and reading?
