Gidget Roots - Journey Through Family Recipes - Episode 26: Pumpkin Pie Squares

 

 

We all know that classic pumpkin pie is the perfect ending to a soul-warming Thanksgiving or holiday gathering. The mouth-watering delicate warm flavors of nutmeg, cloves, and cinnamon give aromatic offerings of sweet and spice both in scent and tantalizing taste. 

As great as a classic pumpkin pie can be, these Pumpkin Pie Squares are more up my alley - I personally struggle with enjoying pies! I don't understand it and trust me when I say I try and try again to love the buttery flaky goodness a perfect pie crust can offer - but I simply eat the filling and leave the crust in the dust. By using more of an oat / granola type crust, this recipe is sure to please the palate of even the pickiest of eaters in your family!

To make the crust, you will need to combine dry ingredients, starting with sifted flour, brown sugar, and oats. 

 Mix together with melted butter until crumbly.

 

Next you will want to add it to a lightly buttered 13x9x2 inch pan and pack down, lightly.This will need to par-bake before adding the delectable filling. 

 

Bake the crust in a  350 degree oven for about 15 minutes, or until golden.

 

While the crust is cooking it is time to add all the spices that are familiar with a classic traditional pumpkin pie.  Evaporated Milk will add a special sweetness and tang to the filling. 

 

Combine the wet ingredients - evaporated milk, eggs, eggs then add sugar salt and spices to a mixing bowl.  

 When the crust has baked off, you will add the filling and return to the oven for an additional 20 minutes. 

The piece de resistance of this recipe to me is the nuggets of butter-sugared walnuts that are added to the top of the bars. This adds a layer of sweetness and crunch that is the perfect accompaniment to the velvety pumpkin bars. 

 

Once added, bake for another 15-20 minutes until everything is solidified and golden brown. 

This is a pretty easy variation on a classic pumpkin pie that is a personal favorite of mine. I was anticipating something strange but was excited that this was 100% a recipe that I enjoy - I will definitely be making this dish every year as part of my holiday staple! 

NEXT EPISODE - MINI SERIES CONT.: Twelve Recipes of Christmas #11 Mississippi Mud Brownie Bars

_________________________________________________________________________________

ORIGINAL RECIPE

PUMPKIN PIE SQUARES

Crust:

1 cup sifted flour            1/2 cup quick cooking rolled oats

1/2 cup brown sugar - firmly packed             1/2 cup butter or oleo

Combine flour, rolled oats, brown sugar, and butter in a mixing bowl. Mix until crumbly. Press into a lightly buttered 13x9x2 inch pan. Bake at 350 degrees for 15 minutes.

Filling:

 1 pound can pumpkin (2 cups)

1 - 13 oz can evaporated milk             2 Eggs            3/4 cup sugar

1/2 tsp salt        1 tsp cinnamon        1/2 tsp allspice         1/2 tsp nutmeg

1/4 tsp cloves

Combine pumpkin, evaporated milk, eggs, sugar, salt, and spices in a mixing bowl, beat well.

Pour into crust, bake at 350 degrees for 20 minutes.

 Topping:

12 cup chopped walnuts

1/2 cup brown sugar - firmly packed

1 Tbs butter or oleo

Combine walnuts, brown sugar, and butter. Mix until crumbly. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set.