This easy version of -taste even better made a
-pumpkin pie has all the Day ahead. Serve as is, or
-rich flavor of the -top each square with a
Traditional Thanksgiving -spoonful of whipped
-dessert. The squares Cream.
BASE
1 1/2 c Flour 1/2 t Salt
1 1/2 c Oatmeal 3/4 c Butter
1 1/2 c Packed brown sugar 1 ea Egg
-PUMPKIN FILLING-
3/4 c Packed brown sugar 1 1/2 t Cinnamon
3 ea Eggs 3/4 t EACH ginger, and nutmeg
3 c Canned pumpkin puree 1 c Evaporated milk
TOPPING
1 1/2 c Reserved oatmeal mixture 3/4 c Chopped pecans or walnuts
-from BASE. 12 ea Pecan or walnut halves
BASE
In food processor, combine flour, oatmeal, sugar and salt. Add
butter, process until mixture resembles coarse crumbs. Transfer
mixture to medium bowl. Stir in egg. Measure out 1-1/2 cups of the
oatmeal mixture and set aside to use as topping. Gently pat
remaining oatmeal mixture into base of 13×9 inch baking dish. Bake
in 350F oven 20 minutes or until golden and firm. PUMPKIN FILLING: In
medium bowl, beat together sugar and eggs. Beat in pumpkin, cinnamon,
ginger and nutmeg until mixture is smooth. Beat in milk. Pour
mixture over base. TOPPING: In small bowl, combine the reserved
oatmeal mixture and chopped nuts. Sprinkle mixture evenly over
pumpkin filling. Bake in 350F oven about 30 minutes or until centre
is set. Let cool in pan before cutting into squares. Top each square
with a pecan half. The squares may be wrapped well and frozen for up
to 3 months. Origin: Homemaker’s Recipe Collection of the Year,
Special occasion Menu’s Shared by: Sharon Stevens
Yields
1 servings