OK, three cans of pumpkin and three cans of evaporated milk from the depths of the cupboard. Plus a can of pumpkin pie filling (stupid mistake at the grocery store) and another tiny can of evaporated milk. And then there are those three cans of condensed milk to deal with too.
One thing at a time though. First up is a recipe I found online. Pumpkin Squares!
Here goes!
Pumpkin Squares
Crust
1 cup all-purpose flour
½ cup quick-cooking oats
½ cup packed brown sugar
½ cup butter, softened
Filling
1 can (15 oz.) canned pumpkin
1 can (12 oz.) evaporated Milk
¾ cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
Topping
½ cup packed brown sugar
½ cup chopped pecans
Directions
Preheat the oven to 350° F.
Crust:
Beat flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom of an un-greased 13 x 9-inch baking pan. Bake for 15 minutes.
Filling:
Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.
Topping:
Combine brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in centre comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve.
Pile on the whipped cream!
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Basically, I think this is pumpkin pie in a rectangular pan over an oatmeal brown sugar shortbread crust…sounds good to me!