Cookin’ With Carolyn Pumpkin Pie Squares

Pumpkin Pie Squares

Crust:
3/4 cup flour
3/4 cup quick-cooking or old-fashioned oats
1/2 to 1 cup chopped nuts
1/2 cup butter or margarine, softened
1 box (3.5 oz.) butterscotch pudding and pie filling mix (not instant)
Filling:
2 eggs
1 cup flaked or shredded coconut, if desired
1-1/2 tsps. pumpkin pie spice
1 can (15 oz.) pumpkin (2 cups)
1 can (14 oz.) sweetened condensed milk ( not evaporated)
Heat oven to 350 degrees. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of an ungreased 13×9-inch pan. In same bowl, beat eggs. Stir in all remaining filling ingredients until blended. Pour over crust. Bake 35-45 min. 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 and sprinkle with pumpkin pie spice. Store in refrigerator. Serves 12.
Enjoy!

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