Pumpkin Ginger Squares


1 c. sifted flour

1/2 c. quick rolled oats

1/2 c. brown sugar

1/2 c. oleo


Combine until crumbly with electric mixer and press

into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.



2 c. pumpkin

1 can (13 1/2 oz.) evaporated milk

2 eggs

3/4 c. sugar, granulated

1/2 tsp. cinnamon

1/2 tsp. ginger


Combine ingredients and beat well. Pour

over the baked crust and bake at 350 degrees

for 20 minutes. Make the topping as it is baking.



1/2 c. chopped nuts

1/2 c. brown sugar

2 tsp. butter or oleo




Combine and sprinkle over the pumpkin filling and return to the oven for 15-20 minutes more or until it is set. Cool in the pan. Cut into squares.


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