Pumpkin Squares

Recipe from Myrtle Williams

This recipe is one my mother passed on to me. It is makes a great substitute for pumpkin pie that packs in well for lunch boxes or travel!

Combine in a bowl and mix till crumbly:

1 c. sifted flour

½ c. quick oats

½ c. brown sugar

½ c. butter

Press into a 13x9x2 inch pan and bake at 350˚ for 15 minutes

Combine the following ingredients in a separate bowl:

2 c. (1 lb) puréed pumpkin or squash

1 large can evaporated milk

2 eggs

¾ c. sugar

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp cloves

Beat well and pour onto crust.

Bake at 350˚ for 20 minutes then remove to sprinkle with nut topping

and return to oven for additional 15-20 minutes

Nut topping: just mix together with a fork

½ c. chopped nuts

½ c. brown sugar

2 T butter