This recipe was clipped from a magazine (it could be from the Farm Journal since there’s an advertisement for the Farm Journal cookbook on the back of the clipping), date unknown. Recipe is typed below along with a scanned copy.
Pumpkin Pie Squares
1 c. sifted flour
1/2 c. quick-cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter
1 (1 lb.) can pumpkin (2 c.)
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, firmly packed
2 tblsp. butter
- Combine flour, rolled oats, 1/2 c. brown sugar and 1/2 c. butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 13x9x2″ pan. Bake at 350° for 15 minutes.
- Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl; beat well. Pour into crust. Bake at 350° 20 minutes.
- Combine pecans, 1/2 c. brown sugar and 2 tblsp. butter; sprinkle over pumpkin filling. return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut in 2″ squares. Makes 2 dozen.