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Pumpkin Squares

If you enjoy pumpkin pie but are looking for a new way to experience one of fall’s favorite flavors, give this recipe a try. It’s not pie. It’s not cake. It’s simply delicious.

Prep

20 minutes

Cook

55 minutes

Servings

12

Level

Easy

Crust

  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup brown sugar, packed
  • ½ cup (1 stick) Challenge Butter

Filling

  • 2 eggs
  • 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

Topping

  • ½ cup chopped pecans (or walnuts)
  • ½ cup brown sugar, packed
  • 2 Tablespoons Challenge Butter
  • 2 Tablespoons all-purpose flour

Crust

  • 1
    Preheat oven to 350°F.
  • 2
    Combine crust ingredients cutting in butter with a pastry cutter or 2 knives. Mix until crumbly.
  • 3
    Press into a 13" x 9" x 2" baking pan. Bake for 15 minutes.

Filling

  • 1
    Mix together filling ingredients until well blended. Pour onto baked crust and bake for 20 minutes.

Topping

  • 1
    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.