I stopped blogging during much of last year simply because I didn’t have time. I was working a lot and trying to keep up our social life, and there just wasn’t a spare minute in the day.
I am a little sad about this because I lost recipes during that time. For example, I made a great butter chicken, and I meant to set aside the recipe and blog it at some point, but I never did. And now I can’t remember what the recipe was or where I found it.
These oat squares are one recipe that I set aside. We had a fall party in which guests were asked to bring dishes that featured either apples, cranberries or pumpkin. Our friend Paul made these oat squares, which were even better a day or two later for breakfast. I’ve been carrying the recipe around in my bag for months, but finally, here it is:
Grandpas’ Pumpkin Oat Pie Squares
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup cold butter (cut in pieces)
15 ounces pumpkin puree (1 can)
1 can evaporated milk (12 fluid ounces)
1 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup chopped pecans
1/2 cup brown sugar
1 tablespoon white sugar
2 tablespoons cold butter
1 cup whipped cream (optional)
Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch pan.
To make the crust, mix the flour, oatmeal, brown sugar and butter. Press the dough into the bottom of the pan, and bake for 15 minutes, or until golden brown.
While the crust is baking, blend the pumpkin puree, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg and cloves in a bowl. Pour the custard into the baked crust and bake it for another 20 minutes.
For the topping, mix the chopped nuts, sugar and butter. Sprinkle it on the custard and then bake for an additional 15 to 20 minutes, until the filling is set. Remove from the oven, allow to cool completely and cut into squares. You can top the squares with whipped cream and more chopped nuts if desired.