Pumpkin Squares

Pumpkin Squares

1 cup flour

½ cup quick oats

½ cup brown sugar

½ cup oleo, melted

2 cups pumpkin

1 13 oz can evaporated milk

2 eggs

¾ cup sugar

½ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

½ cup nuts, chopped

½ cup brown sugar

2 Tbsp. melted butter

Mix first group of ingredients together.  Spread in 9x13 pan and bake at 350 for 15 minutes.  Combine second group of ingredients.  Pour on crust; bake 20 minutes.  Combine last group of ingredients.  Sprinkle over top and bake additional 15-20 minutes. 

Optional:  Top with Cool Whip to serve.

Pumpkin Dip

I must confess that I'm not a huge fan of pumpkin, yet this is the second pumpkin recipe on my blog.  For people who aren't convinced or may not like pumpkin pie, these may be great recipes to give a whirl.

1  15 ounce can pumpkin puree

8  ounce whipped or block cream cheese, softened

1 1/2 cup powdered sugar

 Pumpkin pie spice or cinnamon, nutmeg, and allspice, to taste

Mix cream cheese, sugar and spices. Blend in pumpkin until smooth.

Serve with Vanilla Wafers or ginger snaps.

Upside Down Pumpkin Cake

1 (29 oz.) can pumpkin puree, not pumpkin pie filling (about 3 cups +)
5-6 tsp. pumpkin spice
1½ cups white sugar
3 eggs
1 (5 oz.) can evaporated milk
1 yellow cake mix
1 cup chopped pecans
3/4 cup(1 1/2 sticks) melted butter

Preheat oven to 350 degrees.

In a mixing bowl, blend pumpkin, spice, sugar, eggs and milk. Pour into a 9x13 inch baking dish and spread evenly. Sprinkle evenly the dry yellow cake mix and nuts over pumpkin mixture. Evenly drizzle melted butter over the dry cake mix.

Bake for 1 hour (or until the top is an even medium golden brown), then let cool. It will appear liquidy on the top but solidify as it cools. May serve with Cool Whip or homemade whipped cream.