Pumpkin Squares

If I remember correctly, this was one of the first things I made here at home after I had started baking. Possibly January 2004? That was the last time I had come home from CA in the winter before moving back here. Both my parents loved it, as did my cousin and her husband. And now this is the second year in a row where it's been requested at Thanksgiving. *shrug* Works for me!

An oatmeal cookie-esque crust with a pumpkin custard on top, it's pretty easy. I always add in spices that aren't in the recipe - allspice, nutmeg - and never seem to measure. I can't cook because I feel more confident in my boxes and measurements, but I can improvise with cinnamon and the like. Another thing we'll just chalk up to a Kristen Quirk. :)

Oh, and because I can rationalize ANY food as being good for you - pumpkin has vitamins and oats are good for lowering cholesterol. There ya go, Leslie. ;)



Ingredients:
Crust:
1 cup flour
½ cup quick-cooking oats
½ cup brown sugar
½ cup butter, softened

Filling:
15 oz. Libby's 100% Pure Pumpkin
12 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.