These pumpkin pie squares are a great alternative to traditional pumpkin pie for Thanksgiving. They’re part pie, part cake, all delicious. A lovely addition to the dessert table if you are the potluck family, and they are also good just to have around at home.
Pumpkin Pie Squares
1 cup flour
½ cup rolled oats
½ cup brown sugar, packed
½ cup (1 stick) Challenge Butter
Filling & Topping
1 can (12 oz.) evaporated milk
½ cup granulated sugar
¼ cup brown sugar, packed
1 can (15 oz.) solid pack pumpkin
2 Tablespoons brandy (or substitute ½ teaspoon vanilla)
1½ teaspoons pumpkin pie spice
½ teaspoon salt
½ cup chopped pecans (or walnuts) (Topping)
½ cup brown sugar, packed (Topping)
2 Tablespoons Challenge Butter
Preheat oven to 350°F. Combine crust ingredients cutting in butter with a pastry cutter or 2 knives. Mix until crumbly. Press into a 13″ x 9″ x 2″ baking pan. Bake for 15 minutes.
Filling: Mix together filling ingredients until well blended. Pour onto baked crust and bake for 20 minutes.
Topping: Combine topping ingredients using a pastry cutter to cut in butter. Sprinkle topping over pumpkin filling and bake an additional 20 minutes or until filling is set. Cool; cut into 3″ squares. Serve with whipped cream or vanilla ice cream if desired.
Recipes are part of our family history, weaving together generations of family members and holding them close within the secret ingredients and directions. Submit your family recipe and how it’s part of your family’s history for a chance to win $1,500 from Challenge Dairy. Plus, grab a $.55 off coupon to use today. Recipe and photo courtesy of Challenge Dairy.