Praline Pumpkin Squares

Name: Praline Pumpkin Squares
Prep time: 20 min
Cook time: 50 min
Yield: 15
Ingredients: Crust:; 1 1/4 cups (300 mL) all-purpose flour; 1/2 cup (125 mL) Robin Hood® quick cooking oats Robin Hood® Quick Oats; 1/2 cup (125 mL) packed brown sugar; 1/2 cup (125 mL) ground pecans; 1/2 tsp (2 mL) baking powder; 1/2 cup (125 mL) butter, melted; Topping:; 1 1/2 cups (375 mL) pecan pieces; 3/4 cup (175 mL) brown sugar; 2 tbsp (30 mL) corn syrup; Filling:; 1 can (19 oz / 540 mL) pumpkin pie filling; 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk; 2 eggs; 1/2 tsp (2 mL) cinnamon; 1/2 tsp (2 mL) ground ginger; 1/2 tsp (2 mL) nutmeg

Prep Time 20 mins

Cook Time 50 mins

Serves 15

Difficulty N/A

Ingredients

Crust:
1 1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) Robin Hood^® quick cooking oats
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) ground pecans
1/2 tsp (2 mL) baking powder
1/2 cup (125 mL) butter, melted
Topping:
1 1/2 cups (375 mL) pecan pieces
3/4 cup (175 mL) brown sugar
2 tbsp (30 mL) corn syrup
Filling:
1 can (19 oz / 540 mL) pumpkin pie filling
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
2 eggs
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) nutmeg

Robin Hood^® Quick Oats

Directions

Step 1:

Preheat oven to 350°F (180°C). Line a 13” x 9” (3.5 L) pan with parchment paper.

Crust

Step 2:

Combine first 5 ingredients in medium bowl. Add melted butter and stir to evenly combine. Press into prepared pan and bake for 10 minutes. Remove and increase oven temperature to 425°F (220°C).

Topping

Step 3:

Combine ingredients in small bowl, set aside.

Filling

Step 4:

Combine all ingredients. Pour over crust.

Bake

Step 5:

15 minutes, until slightly set. Remove from oven and sprinkle with prepared topping, reduce oven temperature to 350°F (180°C). Return to oven and continue baking 25 minutes, or until set. Remove, cool completely on wire rack. Chill.