Aunt Virginia’s Pumpkin Squares

Guest blog by Nicole Barrett.

This is one of my favorite family recipes that my mom makes annually during the holidays. It’s actually a recipe passed down from my Great Aunt Virginia – who was an excellent baker. Her carrot cake has become my pièce de résistance, but this is a close second. Aunt Virginia’s Pumpkin Squares are a nice alternative to pumpkin pie at Thanksgiving and a welcome addition to a dessert table overrun with cookies at Christmas.

You can see from the butter and pumpkin stains that  I’ve been working off the same sheet of paper I scrawled the recipe on a number of years ago. Speaking of butter, this recipe calls for margarine. I’m afraid of margarine so I’ve always substituted butter and have never had any complaints.

Ingredients:

Layer 1

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup quick cooking oatmeal
• 1/2 cup butter

Layer 2

• 2 cups pumpkin
• 3/4 cup white sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. sale
• One 13 oz can of evaporated milk
• 2 eggs, beated

Layer 3

• 1/2 cup brown sugar
• 2 tbsp butter, crumbled
• 1/2 cup chopped nuts (I used walnuts)

Directions:

1. Preheat oven to 350 degrees. Combine the Layer 1 ingredients in mixer and blend until crumbly. Then press into a 9 x 13 pan and bake for 15 minutes (glass dish bake at 325 degrees).

2. While Layer 1 is baking combine the ingredients from Layer 2 and mix well. When the crust is finished, remove from oven and pour Layer 2 ingredients on to baked crust, put back into oven and continue baking for 20 minutes.

3. While Layer 2 is baking place Layer 3 ingredients into mixing bowl and combine until crumbly. When Layer 2 is finished baking, remove from oven and sprinkle Layer 3 over entire dessert. Place back into oven and bake for a final 15-20 (until set) minutes.

4. When Layer 3 is finished baking, remove from oven and let cool. Serve with whipped cream & enjoy!