Pumpkin Pecan Pie Squares

Sorry I have been such a slacker lately. I have not been posting because I haven't had the time or energy to cook any new recipes. I have some huge projects that I am working on that are sucking up all my time. Once that is over, I will be better at posting what new recipes I make.

I did have one day this week that I took a break from my projects and actually made a good dinner. These squares were the dessert and they are AMAZING!! So good that they are already gone! I made them 2 days ago. I only had two, if that tells you how much my husband loved them.

Oh, I have to tell you a secret, I found pumpkin at the store!!! I found a few cans of Libby's pumpkin (which is the only kind I will use) at Winco for $2.30 for the big 29 oz. can.

Pumpkin Pecan Pie Squares

1 cup whole wheat flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

 

PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Recipe source: KSL Studio 5, everydayfoodstorage.net