Abbie over at Farmer’s Daughter is hosting a Christmas Cookie Recipe Swap! I’m excited to check out everyone recipes. Here’s my first contribution.
Pumpkin Pie Squares
Recipe taken from Farm Journal’s Best-Ever Cookies by Patricia A. Ward.
1 c. sifted flour
1/2 c. quick-cooking oats
1/2 c brown sugar, packed
1/2 c. butter
1 (16-oz.) can mashed pumpkin (2 c.) <—-2 c. was most of a bigger can for me, not sure about that
1 (13.5-oz.) can evaporated milk
3/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, packed
2 Tbs. butter
Combine flour, oats, 1/2 c. brown sugar and 1/2 c. butter in bowl. Mix until crumbly, using electric mixer at low speed. Press dough into bottom and 1/2″ up sides of ungreased 13x9x2″ baking pan. Bake in 350 degree (F) over 16 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, salt, ginger, and cloves in bowl. Beat well, using rotary beater. Pour into baked crust.
Bake in 350 degree (F) oven 20 minutes.
Combine pecans, 1/2 c. brown sugar and 2 Tbs. butter; sprinkle over pumpkin filling. Return to oven and bake 15 minutes, or until filling is set. Cool in pan on rack. Cut into 2 1/4″ squares. Makes 24.
My comments: I liked this one because it allows you to work very efficiently. While the crust is baking you mix the filling, while the filling is baking you mix the topping. I whipped these together the night before my hubby headed up north for Thanksgiving. This is a great thing to make if you don’t know what others are bringing, there were other regular pumpkin pies at his family’s but these squares were a little bit different and still festive.
Sorry I don’t have a pic, I’ll add one next time I make them. Basically they look a lot like pumpkin pie but you could add them to a tray of other goodies. As mentioned above, the 16 oz. can and the 2 c. didn’t add up for me so I may have used too much filling. The bars may be a little firmer and not require a fork if you stuck to the 16 oz. can. Enjoy!
Oh and of course you don’t have to use pecans, I used walnuts and no one complained.