Pumpkin Squares With Oat Crust And Crumb Topping Recipes
PUMPKIN PIE SQUARES
This recipe includes an oatmeal crust, pumpkin custard and a chopped nut topping.
Provided by Amy
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
- In a large deep metal bowl, beat egg whites until soft peaks form.
- Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
- Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 23.7 g, Cholesterol 19.2 mg, Fat 8.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 110.2 mg, Sugar 17.2 g
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan .
- Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
- Reserve about 1 1/2 cups of the crumb mixture and press the remaining mixture into the baking pan . Bake for 10 minutes.
- Beat the filling ingredients in a mixing bowl until well blended and smooth.
- Spread filling over the crust and sprinkle with the remaining crumb mixture.
- Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Cholesterol 24 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 126 mg, Sugar 9 g, Fat 8 g, ServingSize 24 Servings, UnsaturatedFat 0 g
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