Pumpkin Giner Squares
This is a delicious alternative to pumpkin pie that I think you will agree is quite delicious.
Servings: 12
Equipment
- 2 small bowls
- 1 Medium Bowl
- 9 x 13 baking pan
- measuring cups, spoons
- electric mixer (or hand mix)
Ingredients
Crust
- 1 cup sifted flour
- ½ cup rolled oats
- ½ cup brown sugar
- ½ cup butter (softened)
Filling
- 2 cups pumpkin (unflavored)
- 1 can evaporated milk
- 2 eggs
- ¾ cup granulated sugar
- ½ tsp cinnamon
- ½ tsp ginger
Topping
- ½ cup chopped nuts (pecans are wonderful)
- ½ cup brown sugar
- 2 tsp butter
Instructions
Crust
- Preheat oven to 350℉
- Prepare the crust by combining all ingredients. Mix until crumbly.
- Press into 9 x 13 baking pan.
- Bake for 15 minutes.
- Remove from oven and set aside.
Filling
- Combine all ingredients and beat well.
- Pour over baked crust and bake at 350℉ for 20 minutes.
- Remove from oven and set aside
Topping
- Combine all ingredients into small bowl.
- Sprinkle topping over baked pumpkin filling.
- Return to oven for 15-20 minutes until it is set like a custard.
- Remove from oven and cool in pan.
- Cut into squares
Notes
This recipe tastes yummy with fresh whipped cream. Or try some vanilla bean ice cream for a delicious pumpkin ginger squares á la mode!
Pamela Rose Williams, Founder of Christianity Every Day, is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams have served in Christian ministry since 2001. She has Master of Ministry in Biblical Counseling and Bachelor’s in Christian Education degrees. Most of her time is spent as a professional editor and writer, working with many Christian authors and artists. She also uses her extensive experience in information technology providing Christ-centered teaching tools and resources for people all over the world. To learn more about Pamela visit her About page.
