Pumpkin Pie Squares
Crust
3/4 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1/2 to 1 cup chopped nuts
1/2 cup butter or margarine, softened
1 box (4-serving size) butterscotch pudding and pie filling mix (not instant)
Filling
2 eggs
1 cup flaked or shredded coconut, if desired
1 1/2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 . Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
2 . In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3 . Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake unfilled crust 8 minutes. Add filling; bake 38 to 48 minutes longer.
Pumpkin Pie Squares
Crust
3/4 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1/2 to 1 cup chopped nuts
1/2 cup butter or margarine, softened
1 box (4-serving size) butterscotch pudding and pie filling mix (not instant)
Filling
2 eggs
1 cup flaked or shredded coconut, if desired
1 1/2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 . Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
2 . In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3 . Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake unfilled crust 8 minutes. Add filling; bake 38 to 48 minutes longer.
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