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Pumpkin Pie Squares

Pumpkin Pie Squares
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Enjoy a classic dessert made in a 13x9-inch pan, perfect for a holiday or potluck.

Prep Time:
15 Min
Total Time:
2 Hr
Makes:
12 servings
Pillsbury Bake-Off
Mrs. Jerry D. Busch
Gladbrook, IL
Bake-Off® Contest 24, 1973
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INGREDIENTS
Crust
3/4cup all-purpose flour
3/4cup quick-cooking or old-fashioned oats
1/2to 1 cup chopped nuts
1/2cup butter or margarine, softened
1box (4-serving size) butterscotch pudding and pie filling mix (not instant)
Filling
2eggs
1cup flaked or shredded coconut, if desired
1 1/2teaspoons pumpkin pie spice
1can (15 oz) pumpkin (not pumpkin pie mix)
1can (14 oz) sweetened condensed milk (not evaporated)
DIRECTIONS
1.Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
2.In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3.Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
High Altitude (3500-6500 ft):  Heat oven to 375°F. Bake unfilled crust 8 minutes. Add filling; bake 38 to 48 minutes longer.
High Altitude (3500-6500 ft):

Heat oven to 375°F. Bake unfilled crust 8 minutes. Add filling; bake 38 to 48 minutes longer.

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