Winning recipe by Ramona Phipps, Sterling
Highline Electric Association consumer-member
Phipps presented CCL with her Pumpkin Pie Squares recipe and we gobbled them up. These gems offer a heavenly combination of crunchy and creamy and are sure to be a showstopper at your Thanksgiving feast. Before you start baking, be sure to watch this video of CCL creating this holiday dessert.
For the crust:
1 cup flour, sifted
1/2 cup brown sugar
1/2 cup quick oatmeal
1/2 cup butter
For the filling:
2 cups pumpkin
1 (12 ounce) can evaporated milk
2 eggs
3/4 cup sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
For the topping:
1/2 cup chopped pecans
1/2 cup dark brown sugar
2 tablespoons butter
whipped cream, to taste
To make the crust:
Mix all crust ingredients with fork until crumbly. Press mixture into buttered 13-by-9-inch cake pan and bake in 350-degree oven for 15 minutes.
To make the filling:
Combine filling ingredients and beat well. Pour on top of crust and bake in 350-degree oven for 20 minutes.
To make the topping:
Mix together topping ingredients with fork until crumbly. Sprinkle topping mixture over pumpkin and bake in 325-degree oven for 20 minutes, making sure middle is set. Serve pumpkin pie squares with whipped cream.