Title: Pumpkin Pie Bar Cookies
Categories: Cookie Dessert
Yield: 12 Servings
| | | PHYLLIS SMITH WCDT64B |
| | | CRUST |
| 1 | c | Flour; sifted |
| 1/2 | c | Quick cooking rolled oats |
| 1/2 | c | Brown sugar |
| 1/2 | c | Butter or oleo |
| FILLING |
| 1 | lb | Can pumpkin (2 cups) |
| 13 1/2 | oz | Can evaporated milk |
| 2 | | Eggs |
| 3/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon; ground |
| 1/2 | ts | Ginger; ground |
| 1/4 | ts | Cloves; ground |
| 1/2 | c | Pecans; chopped |
| 1/2 | c | Brown sugar |
| 2 | tb | Butter |
Combine Crust ingredients in mixing bowl. Mix until crumbly. press into
ungreased 9x13: pan. Bake at 350 for 15 minutes. Combine pumpkin, milk,
eggs, sugar, salt and spices in bowl; beat well. Pour into crust. Bake at
350 for 20 minutes. Combine pecans, 1/2 c brown sugar and 2 T. butter;
sprinkle over filling. Return to oven and bake 15-20 minutes, or until
filling is set. Cut in squares.