Pumpkin squares are a big fall season favorite, but they're delicious year round. You can mix them up quickly and have them ready in no time. This one of Sidney Carlisle's fine recipes from her article about Pumpkin Desserts.
Place the pumpkin in a mixing bowl. Combine the sugar and cinnamon in a small bowl, blending well. Whisk the sugar mixture into the pumpkin. Whisk in the two eggs and then the evaporated milk. Carefully pour this mixture on top of the partially baked crust. Sprinkle with the remaining crumb mixture. Bake about 30 minutes, until set in the middle.
To serve, cut into squares. If desired, top with sweetened whipped cream or non-dairy whipped topping. Pumpkin squares may be served warm or at room temperature.
Recipe editor Patricia Mitchell
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