Caramel Crowned Pumpkin Squares

CRUST
1 cup sifted flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
FILLING
2 cups canned Festal pumpkin
1 can (13 oz.) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
TOPPING
1/2 cup finely chopped pecans
2 Tbls. butter
1/2 cup brown sugar, firmly packed

*Whipped cream as desired sweetened and a pinch of cinnamon added.

Preheat oven to 350°. Mix all of the crust ingredients and press into the bottom of a 9 x 13 inch pan. Bake 15 minutes. Combine all of the filling ingredients into a large mixing bowl and beat thoroughly. Pour over the crust. Bake for 20 minutes. Combine the topping ingredients and sprinkle evenly over the pumpkin filling. Return to the oven and bake for 15-20 minutes or until the filling is set. Cool and cut into squares. Serve with sweetened and spiced whipped cream.

Here is a wonderfully delicious desert recipe that my family loves for the holiday season.

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