 Kidsville Kitchen
National Pecan Month: Pumpkin Pecan Pie
I'm nuts about nuts, and my favorite is the pecan. So, I'm pleased to celebrate National Pecan Month by using this sweet, buttery nut by combining two all-American favorites pecan pie and pumpkin pie in these Pumpkin Pecan Pie Squares.
Pumpkin Pecan Pie Squares
WHAT YOU NEED:
1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 ounces) Libbys 100% Pure Pumpkin*
1 can (12 fluid ounces) Nestle Carnation Evaporated Milk*
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup chopped pecans
1/4 cup packed brown sugar
Whipped cream
DIRECTIONS:
1. With adult help: Preheat oven to 350F.
2. Combine flour, oats, brown sugar and butter in small mixing bowl. Beat at low speed 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
3. With adult help: Bake 15 minutes.
4. Combine granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixing bowl. Beat at medium speed 1 to 2 minutes; pour over crust.
5. With adult help: Bake 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.
Nutrition Information per serving: 350 calories; 160 calories from fat; 18g total fat; 9g saturated fat; 80mg cholesterol; 105mg sodium; 43g carbohydrate; 3g fiber; 30g sugars; 6g protein.
Makes 12 servings.
Recipe courtesy of Family Features and Jenny Harper, Senior Culinary Specialist for the Nestle Test Kitchens and VeryBestBaking.com.
*Other brands may be substituted.
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