Pumpkin Pie Squares

We love these and if you have a big group to feed for the Holidays or a pot luck you are attending, these are terrific! They go far!

Pumpkin Pie Squares


Crust:

1/2 cup butter or margerine, softened

1/2 cup brown sugar

1 cup all-purpose flour

1/2 cup rolled oats

Cream butter/margerine with sugar until creamy. Add in flour (you may find it does not all incorporate). Then, fold in oats (same with oats-it may not all work itself in-that is ok). Then, put this mixture into a 9x13 pan (I like to use glass because then I can just keep the squares in there for easy trasport/fridge storage). Using hands, pat the mixture out as evenly as you can. Bake in 350 degree oven for about 15 mins or until set. Basically, until set means make sure you are not seeing much butter in your crust just sitting there. I don't let it get very brown if that helps you more :)



Filling:

This is your basic pumpkin pie filling-so if you have a favorite, use it here. If not, here is what I have used for years (probably from a can of Libby's Pumpkin :) You can easily use skim evaporated milk to help lower the calories

2 eggs

3/4 cup white sugar

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

*on spices, I use 2 tsp pumpkin pie spice in place of individual spices above*



Beat eggs and sugar. Add in pumpkin and evaporated milk. Then add salt and spices and mix until you can see spices are blended evenly into mixture. Use a spoon or rubber spatula to help it along. Pour over baked crust (the crust does not have to cooled first-it can be warm from the oven). Bake at 350 until pie filling is set. I usually turn the oven down to about 300 after about 20 mins. but that is with my oven. I remember doing this often with pumpkin pies too. With these squares, I find it helps to not overbake the crust. Let cool before cutting into squares.