Pumpkin Pie Squares Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
FOR CRUST
1 cup: Flour,
1/2 cup: Quick-cooking oats,
1/2 cup: Brown sugar,
1/2 cup: Butter or margarine,
FOR FILLING
1 can: Mashed pumpkin, 16oz
1 can: Evaporated skim milk, 13.5 oz
2: Eggs,
3/4 cup: Sugar,
1/2 tsp: Salt,
2 tsp: Ground cinnamon,
1 1/2 tsp: Ground ginger,
1 tsp: Nutmeg,
1/4 tsp: Ground cloves,
Directions:
Heat oven to 375 degrees. Combine flour oatsm brown sugar and
margarine in a bowl. Mix until crumbly, with a pastry blender or with
an electric mixer at low speed. Press dough into the bottom of an
ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine
pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger,
nutmeg, and cloves in a mixing bowl or food processor. Beat or
process well. Pour into baked crust. Bake 35 to 40 minutes, until a
sharp knife comes out clean form the center. Cut into squares and
serve with Chantilly Cream.
Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%)
Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat
Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96
Source from luhu.jp
margarine in a bowl. Mix until crumbly, with a pastry blender or with
an electric mixer at low speed. Press dough into the bottom of an
ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine
pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger,
nutmeg, and cloves in a mixing bowl or food processor. Beat or
process well. Pour into baked crust. Bake 35 to 40 minutes, until a
sharp knife comes out clean form the center. Cut into squares and
serve with Chantilly Cream.
Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%)
Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat
Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96
Source from luhu.jp