While running around my local supermarket the other day, I was in awe of the engineering feat that was made with hundreds of cans of pumpkin soaring high, into an orangey tower of yumminess.
Then I ran away as fast as I could when I saw my boys eyeballing the distance to the top of that tower!
Nothing says November like pumpkin puree, right? Ok, maybe Thanksgiving, but Tom Turkey knows that he would be nothing without good, reliable, 'ole canned pumpkin's support. So in honor of this fabulous fall staple today we are making:
Glossy's Retro Pumpkin Dessert Squares
These babies are from my granny, and like everything from my granny - it is good for your soul.
Baking Instructions:
Preheat your oven to 350 degrees.
*Make your crust:
1 C. flour
1/2 C. oats
1/2 C. brown sugar
1/2 C. butter, softened
Mix together, press into bottom of an ungreased 9x13 pan. Bake 15 minutes at 350 degrees.
*Middle layer:
2 C. canned pumpkin
1 (12oz) can of evaporated milk
2 eggs
3/4 C. sugar
1/2 t. salt
1t. cinnamon
1/2t. ginger
1/4t. cloves
Mix, then pour over baked crust. Bake again for 20 minutes.
*Topping:
1/2 C. brown sugar
1/2 C. chopped nuts (Any preference.We like pecans or walnuts.)
2 T. butter
Sprinkle nut mixture over pan. Bake for 15 more minutes. Then take 1/2 C. melted caramel and drizzle over top.
Cool, then cut into squares. Serve with whipped cream.
Eat. Then float up to pumpkin heaven.
~Angela
P.S. A couple of delicious variations are adding chocolate or butterscotch chips to the topping. You could also make this in a pie plate and serve in wedges.
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