Pumpkin Pie Squares: Beyond the PieOle & Shaina Olmanson
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.
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