Here is the recipe for the delicious Autumn dessert that Margie Orr made for the church potluck. I posted a note on my wall asking who had made the tasty flavorful dish and no one fessed up. I ran into Margie at the Women’s Retreat last weekend and she said very humbly it was hers and she gave me permission to share on my blog. Margie is a lovely lady, beloved Sunday School teacher, mother of 4 grown children, and volunteers as the Hope Treasurer. All the flavors of fall, and a colorful comfort-food that fooled me into tasting sweet potato when it was actually pumpkin. Sweet!
Pumpkin Pie Squares
1 c. flour
1/2 c. quick oatmeal
1/2 c. brown sugar
1/2 c. (1 stick) Imperial margarine (the only one I use)
Combine in a mixing bowl. I use a pastry hook to mix well. Pat on bottom of 13 x 9 inch pan. Bake at 350 for 15 minutes.
While the crust is baking combine
2 eggs, slightly beaten
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
3/4 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp ground cloves
Mix well and then pour over crust when done. Continue baking for 20 more minutes.
Combine 1/2 c. brown sugar and 1/2 c. ( about 2 1/4 oz) finely chopped pecans. Sprinkle over pie filling then continue baking for 15 to 20 more minutes or until filling is set. Cool in pan on rack. Cut into 2 inch squares. Top with a swirl of Cool Whip topping. Makes about 2 dozen.