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Ingredients
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½ cup butter, softened
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½ cup brown sugar
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1 cup all-purpose flour
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½ cup rolled oats
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2 eggs
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¾ cup white sugar
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1 (15 ounce) can pumpkin
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1 (12 fluid ounce) can evaporated milk
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13-inch baking dish.
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Bake in the preheated oven for 15 minutes, until toasted.
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In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger, and cloves. Pour over baked crust.
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Bake in the preheated oven for 20 minutes, until set. Let cool before cutting into squares.
Nutrition Facts (per serving)
134 | Calories |
6g | Fat |
19g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 134 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 3g | 17% |
Cholesterol 30mg | 10% |
Sodium 101mg | 4% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 1g | 4% |
Total Sugars 13g | |
Protein 3g | 5% |
Vitamin C 0mg | 0% |
Calcium 54mg | 4% |
Iron 1mg | 3% |
Potassium 74mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.