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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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These are a cross between a square and a pie and my family loves them. If you buy the larger can of pumpkin, you can make 2 pans at the same time. I usually use the coconut as I pack these for school lunches and it keeps the plastic wrap from sticking to the square. I got this recipe from a school fundraiser cookbook. Ingredients:
3/4 cup flour |
1/2 cup rolled oats |
1/4 cup brown sugar, packed |
1/2 cup butter |
1/2 cup pecans, chopped |
398 ml pumpkin |
300 ml eagle brand condensed milk |
2 eggs, beaten |
1 teaspoon ginger |
1 teaspoon cinnamon |
1/2 cup coconut (optional) |
Directions:
1. Preheat oven to 350°F.
2. Combine flour, oats and brown sugar.
3. Cut in butter until crumbly and then stir in the pecans.
4. Press evenly into a 9 square baking pan and bake for 15 minutes.
5. Combine the balance of ingredients and pour over base in the pan.
6. Sprinkle with coconut and return to oven for 25-30 minutes or until set.
7. Serve warm or chilled.
8. You can garnish with ice cream or whipped cream.
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