Monday Morning in the Kitchen: Mom's Pumpkin Squares

Every Thanksgiving for as long as I can remember, dessert consisted of a choice between apple pie and my mom's pumpkin squares  (or both, of course--it was Thanksgiving, after all!)  This recipe captures the yummy flavor of pumpkin pie without the hassle of rolling out a typical pie crust. 

Mom's Pumpkin Squares

Combine 2 c. flour, 1 c. oatmeal, 1 c. brown sugar, and 1 c. butter.  Press into bottom of a large dish--11 x 14 or so inches.  (I use the bottom of a broiler pan.)  Bake at 350 degrees for 15 minutes.  Let cool completely. 

After crust is cool, combine 1 can (15 oz.) pumpkin, 1 can (12 oz.) evaporated milk, 2 eggs, 3/4 c. sugar, 1/2 t. salt, 1/2 t. cinnamon, 1/2 t. ginger, and 1/4 t. cloves.  Pour over cooled crust.  Bake at 350 degrees for 20 minutes.  While it is baking, combine 1/2 c. brown sugar, 1/2 c. chopped walnuts or pecans, and 2 T. butter.  After the 20 minute baking time, sprinkle the nut mixture over the pumpkin mixture, and continue baking.  Bake for an additional 30-40 minutes, or until a knife comes out clean. 

Thanks for those recipes that help build memories, and thanks to moms and grandmas who share their tried-and-true favorites!