Pumpkin Squares

I made these at home when my cousin and her husband came over. They were decent-sized squares, I'd say, and there were two left the next morning. So I think they went over pretty well!

A taste similar to pumpkin pie, but with a nice little kick to it. My parents didn't have cloves or ginger, so I used pumpkin pie spice. Overall, I'd say a 9 out of 10. :)


Ingredients:
Crust:
1 cup flour
½ cup quick-cooking oats
½ cup packed brown sugar
½ cup butter, softened
Filling:
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
3/4 cup sugar
2 large eggs
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
Topping:
½ cup packed brown sugar
½ cup quick-cooking oats
2 Tbsp. butter, melted

Directions:
Preheat oven to 350F.

Crust:
Beat flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13x9-inch baking pan. Bake for 15 minutes.

Filling:
Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.

Topping:
Combine brown sugar, oats and butter in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired.