Pumpkin Pie Squares

A yummy alternative to pumpkin pie. If you don't care for an oat-based crust, you can make one using 3 cups of graham cracker crumbs mixed with 3/4 cups of melted butter, sweetened to taste.

• Ready In: 1 hr
• Serves: 12

Ingredients

• Base

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 cups quick-cooking oats
• 1 1⁄2 cups brown sugar, packed
• 1⁄2 teaspoon salt
• 3⁄4 cup butter
• 1  egg

• Pumpkin Filling

• 3⁄4 cup brown sugar, packed
• 3  eggs
• 3  cups canned pumpkin puree
• 1 1⁄2 teaspoons cinnamon
• 3⁄4 teaspoon ginger
• 3⁄4 teaspoon nutmeg
• 1  cup evaporated milk

• Topping

• 3⁄4 cup pecans, chopped
• 12  pecan halves

Directions

1. To make the base, combine flour, oatmeal, sugar and salt in a food processor.
2. Add the butter; process until the mixture resembles coarse crumbs.
3. Transfer the mixture to a medium bowl; stir in the egg.
4. Measure 1-1/2 cups of the oatmeal mixture; set aside for the topping.
5. Gently pat the remaining oatmeal mixture into a 13" x 9" baking dish.
6. Bake at 350 degrees F for 20 minutes or until golden and firm.
7. To make the filling, beat together the sugar and eggs in a medium bowl.
8. Beat in the pumpkin, cinnamon, ginger and nutmeg until the mixture is smooth; beat in the milk.
9. Pour over the base.
10. To make the topping, combine the reserved oatmeal mixture and chopped nuts in a small bowl.
11. Sprinkle the mixture evenly over the pumpkin filling.
12. Bake at 350 degrees F about 30 minutes or until the centre is set.
13. Let cool in the pan before cutting into squares.
14. Top each square with a pecan half.
15. Serve as is or top with whipped cream.