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Pumpkin Pie Squares


Part One


Part Two

They are a twist on your traditional pumpkin pie.  It’s A Keeper food blogger, Christina Hitchcock creates Pumpkin Pie Squares, which are perfect for your Thanksgiving holiday dessert table.

Pumpkin Squares

Crust:
1 1/4 cups flour
3/4 cups old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter, melted

Filling:
4 eggs
2 cans (15 oz each) solid pack pumpkin
2 cans (14 oz each) sweetened condensed milk
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt

Preheat oven to 350 degrees.  Combine all of the crust ingredients in a 
large bowl.  Mix until completely combined.  Press into the bottom of a 10 
inch x 15 inch rimmed baking sheet. Bake for 15 minutes or until crust turns 
a light golden color.

Meanwhile, mix all of the filling ingredients together in a large bowl. 
Pour onto baked crust.  Bake for 30-35 minutes or until a cake tester 
inserted into the center of filling comes out clean.  Allow to cool and 
serve with whipped cream.



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