Pumpkin Praline Squares
Prep Time 15 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) 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:
- 2 1/4 cups (550 mL) canned pure pumpkin
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 1/4 cup (50 mL) white sugar
- 1/4 cup (50 mL) brown sugar
- 1/4 cup (50 mL) all-purpose flour
- 3 eggs
- 2 1/2 tsp (12 mL) cinnamon
- 1 1/2 tsp (7 mL) vanilla extract
- 1 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) allspice or mace
Directions
Step 1:
Toss all ingredients together except butter. Add melted butter and rub between fingers until evenly combined. Press into bottom of parchment lined 13" x 9" (3.5 L) pan and bake at 350°F (180° C) for 10 minutes.
Step 2:
Topping: In small bowl combine topping ingredients; set aside.
Step 3:
Filling: With electric mixer beat pumpkin and sweetened condensed milk. Beat in remaining ingredients until smooth. Pour over prebaked crust.
Step 4:
Bake: 15 minutes; remove from oven and sprinkle with prepared topping. Return to oven and bake another 25 minutes or until set. Cool completely on wire rack. Chill.