This is a two-for-the-price-of-one recipe. If you’re a fan of pumpkin pie AND a fan of pecan pie, imagine them both together! Did you? Can you picture all that sweet yumminess together? Well, that’s exactly what you get with this recipe for Pumpkin Pecan Pie Squares.
My mom was cleaning out some of her kitchen cupboards and found a number of tattered recipe cards. She asked me to take a look at them, just in case something caught my eye. Otherwise, they were all heading out to the recycling bin. Halfway done with the stack, this recipe caught my eye. How could I go wrong with a combination of pumpkin and pecan pie? I didn’t. Best of all, the steps were so easy to follow and this will surely be added to my list of favorite autumn desserts to bake!
Pumpkin Pecan Pie Squares (adapted from my mom’s cupboard)
1 cup all purpose flour
1/2 cup old fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup of granulated sugar (3/4 if you prefer something sweeter)
1 3/4 cups of pumpkin puree
1 12 oz. can of evaporated milk
2 large eggs
2 1/4 tsp. pumpkin pie spice
1/2 cup chopped pecans
1/4 cup packed brown sugar
Pre heat oven to 180C/350F degrees
Combine flour, oats, brown sugar and butter in small bowl. Beat at low speed or blend with fork or hands until crumbly. Then press onto an ungreased baking pan, 13X9 in.
Bake for 15 minutes.
Combine the sugar, pumpkin, milk, eggs and spice in large mixing bowl.
Beat at medium speed 1 to 2 minutes, pour over crust.
Bake 20 minutes.
Combine pecans and brown sugar in small bowl.
Sprinkle pecan topping over filling.
Continue to bake for 15-25 minutes or until fork or knife inserted in the center comes out clean.
Cool completely before serving.
Best if served with some fresh whipped cream or a scoop of vanilla ice cream.