Pumpkin Squares
photo by JOAN S.
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
24 bars
ingredients
- 1 cup sifted flour
- 1⁄2 cup quick-cooking rolled oats
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup butter or 1/2 cup margarine
- 2 cups canned pumpkin
- 13 1⁄2 ounces evaporated milk
- 3⁄4 cup sugar
- 2 eggs
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup chopped pecans
- 1⁄2 cup packed brown sugar
- 2 tablespoons butter or 2 tablespoons margarine
directions
- Combine flour, oats, brown sugar and butter in a bowl.
- Mix until crumbly, using an electric mixer on low speed.
- Press into a ungreased 13x9x2-inch pan.
- Bake at 350°F oven for 15 minutes.
- Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well.
- Pour into baked crust.
- Bake for another 20 minutes on 350°F.
- Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set.
- Cool in pan on a rack, then cut and serve.
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Reviews
-
Not at all what I expected! It was the consistancy of pumpkin pie- I was hoping for something a little more cake-like. But the taste was good- just not a good bar recipe! I followed the recipe except that canned pumpkin comes in a 15oz can not 2 cups or 16oz and canned evaported milk only comes in 12oz cans, not 13 1/2oz.??? One other confusing thing that I think I guessed right on was the butter. It never states if it should be cold, room temp or melted. For the crust I assumed cold butter which I found easier to "cut in" with a pastey cutter then to use a mixer on (I did try the mixer first). But for the topping I was perplexed. I went with a little warmer then room temp butter which quickly made the brown sugar stick to the nuts and didn't work as a topping but more like sugared nuts scattered over the top. I liked the taste but I won't make this again as it is too soft and pie like to be cut into bars. Sorry!
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If I were to make this again, I would cut the sugar an butter topping,it made it too sweet and a little wet.Also I used 1 can evaporated milk, 12oz ,the pumpkin filling turned out fine.My family didnt care for this recipe at all. They'd rather I make a pumpkin pie.I think they were'nt use to this texture in a bar form.And thats what they didnt like.
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RECIPE SUBMITTED BY
Cheryl E
Canada