Farmers Journal's Best Ever recipes
Pumpkin Pie Squares
1 cup sifted flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup butter or regular margarine
1 (1 lb) can pumpkin (2 cups)
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 cup sugar
1//2 tsp. Salt
1. tsp ground cinnamon
1//2 tsp. ground ginger
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 tbsp. butter or regular margarine


    Combine flour, oats 1/2 cup brown sugar and 1/2 cup butter; mix
until crumbly. Press into ungreased 13x9x2 inch pan. Bake 350
degrees oven 15 minutes.

    Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon,
ginger and cloves in bowl: blend well. Pour into crust Bake in 350
degree oven 20 minutes.

    Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter:
sprinkle over pumpkin filling. Return to oven and bake 15 to 20
minutes or until filling is set. Cool in pan on rack and cut in 2 inch
squares.

Makes 2 dozen

by Mama Jo
Thanksgiving Outing
at Durango RV Park
2016