Pumpkin Squares

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INGREDIENTS

For the Crust
1 cup all-purpose flour
½ cup Coach’s Oats®
½ cup packed brown sugar
1 tsp. ground cinnamon*
½ cup (1 stick) butter or margarine, softened
For the Filling
29 oz. can 100% pumpkin
1 ½ cups (12 oz. can) evaporated whole milk
¾ cup granulated sugar
2 large eggs
1 tsp. ground cinnamon*
½ tsp. salt
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground cloves
pinch of ginger
For the topping
 ⅔ cup packed brown sugar
1 ½ tsp. ground cinnamon*
½ cup all-purpose flour
½ cup Coach’s Oats®
⅓ cup butter or margarine, softened

*If you prefer less spice, you may want to omit the cinnamon in the crust and/or topping.

PREPARATION

Preheat oven to 350° F

For the Crust: Cut butter into flour, oats, brown sugar and cinnamon. Press into bottom of a greased 13x9” baking pan. Bake for 15 minutes.

For the Filling: Beat pumpkin, evaporated milk, granulated sugar, eggs, cinnamon, salt, nutmeg, allspice, cloves and ginger in large mixing bowl until smooth. Pour over crust and bake for 20 minutes.

For the Topping: Cut butter into brown sugar, cinnamon, flour and oats until crumbly. Sprinkle over filling. Bake for an additional 15-25 minutes or until knife/toothpick inserted comes out clean.

 

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