| Pumpkin Pie Squares |
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| Instructions |
| CRUST
1 c. sifted flour
1/2 c. oatmeal
1/2 c. firmly packed brown sugar
1/2 c. butter
Combine flour and oatmeal, brown sugar and butter. Mix until crumbly. Press into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes.
FILLING
1 can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
3/4 c. sugar
Combine all ingredients. Beat well. Pour over baked crust. Bake 20
minutes at 350 degrees.
TOPPING
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter
Combine ingredients. Sprinkle over pumpkin filling. Bake 15 to 20 minutes more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve with whipped cream if desired.
SOUTHERN PECAN PIE
3 eggs
1 c. sugar
1 c. light corn syrup
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. melted butter or margarine
1 c. broken pecan meats
1 unbaked 9 inch pastry shell
Beat eggs slightly; add sugar and beat well. Add syrup, flavoring, salt and melted butter or margarine. Spread pecans over bottom of pastry shell and pour egg mixture over them. Bake in moderate oven, 350 degrees, for 45 minutes or until done.
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