Pumpkin Pie Squares
Crust
½ cup flour
¼ cup quick-cooking oats
¼ cup packed brown sugar
¼ cup butter or margarine
Filling
1 can (15-oz) pumpkin
1 can (12-oz) evaporated milk
2 eggs
¾ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
Topping
¼ cup chopped pecans
Combine first four ingredients until crumbly; press into a greased 8x8 inch baking pan. Bake at 350 degrees for 20 minutes or until golden brown.
Meanwhile, beat filling ingredients in mixing bowl until smooth; pour over baked crust. Bake for 45 minutes. Remove from oven and sprinkle pecans over top, pressing gently into top. Bake 15-20 minutes longer or until knife inserted near center comes out clean. Cool. Store in refrigerator.
Yield 8-10 servings
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