Teller Recipe
Pumpkin Pie Squares
Try this delicious, lighter alternative to pumpkin pie
1 cup all-pupose flour
1/2 cup quick-cook oats
1/2 cup brown sugar, packed
1/2 cup cold butter
Filling:
2 cans (15-oz.) solid-pack pumpkin
2 cans (12-oz.) evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt
Topping:
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
2 Tbsp butter, softened
In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 20 minutes or until golden brown.
In a large bowl, beat filling ingredients until smooth; pour over crust. Bake for 45 minutes.
Combine topping ingredients and sprinkle over filling. Bake 15 -20 minutes longer or until a knife inserted near the center comes out clean. Cool and store in the refrigerator until ready to be served. Makes 16 servings.
