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!