tuesday eats....for the love of orange

i am obsessed with pumpkins and squash once the cool weather starts to settle in. we have lots of frost advisories and chilly winds to keep me dreaming about cozy nights with a soft blanket and warm toasty fire and a little something sweet to munch on.

i love this recipe because i do not have to worry about having a pie crust in the freezer....still have not mastered rolling one of those out! i usually end up just patting it into the plate. this sweet also has a little bit of crunch on the top with the added pecans.

go ahead and try it. i would love to know what else you like to use pumpkin for.

pumpkin pie squares

crust:
1 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 cup butter

filling:
2 cups of pumpkin puree
11 oz. evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

topping:
1/2 cup chopped pecans
1/2 cup brown sugar
2 T. butter

1. mix ingredients for the crust until crumbly. press into a 13x9 ungreased pan and bake at 350 for 15 minutes.

2. combine filling ingredients and mix well. pour unto hot crust and bake at 350 for 20 minutes.

3. combine topping ingredients and sprinkle over pumpkin filling. return to the oven and bake 15-20 minutes or until filling is set (may be a little jiggly).