Pumpkin Pie Squares

Enjoy a classic dessert made in a 13x9-inch pan, perfect for a holiday or potluck. MORE+ LESS-

By Pillsbury Kitchens

August 31, 2005

Bake-Off® Contest 24, 1973

Gladbrook, Illinois

Crust

3/4

cup all-purpose flour

3/4

cup quick-cooking or old-fashioned oats

1/2

to 1 cup chopped nuts

1/2

cup butter or margarine, softened

box (4-serving size) butterscotch pudding and pie filling mix (not instant)

eggs

cup flaked or shredded coconut, if desired

1 1/2

teaspoons pumpkin pie spice

can (15 oz) pumpkin (not pumpkin pie mix)

can (14 oz) sweetened condensed milk (not evaporated)

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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.