Easy Crust Pumpkin Pie Squares

We don't always like to make a crust for our pumpkin pie. This recipe is quick and easy if you don't have a lot of time, or if you just want to do something different   When I was growing up, we had a neighbor who shared her pumpkin pie recipe with my mom  It is baked in a cake pan and made with a quick and easy crust.

Crust

1 c. flour
1/2 c. quick cooking oats
1/2 c. brown sugar
1/2 c. cold butter

Filling

1 30 ounce can solid pack pumpkin
1 1/2 c. sugar
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
2 (12 oz.) cans evaporated milk

Topping

1/2 c. brown sugar
1/2 c. pecans, chopped (optional)
2 Tbs. butter, softened
Whip Cream 

Directions

Preheat oven to 350°.  Grease a 13 x 9 inch cake pan

In a  large bowl, combine flour, oats and brown sugar. Using a pastry knife of 2 table knives held together, cut in the butter until the mixture is crumbly. Press this into the bottom of your cake pan. Bake for 20 minutes or until golden brown. 

In the same bowl that you made the crust in, or you can get a clean bowl, mix together the pumpkin, sugar, eggs, cinnamon, ginger, cloves and salt. Stir in the evaporated milk. until combined. Pour this over the baked crust. Bake for 45 minutes.

As the filling bakes, assemble the topping. 

In a small bowl, combine the brown sugar, pecans, and 2 tablespoons butter.  Sprinkle this over the top of the pumpkin filling. Continue baking the pumpkin dessert until a knife inserted in the center comes out clean.  

Cool. Srve with a dollop of whipped cream over the top. Or you can serve it with a scoop of ice cream as well.  Refrigerate left overs.