Yummy Pumpkin Squares Perfect for Thanksgiving!

For the Crust
· 1 cup all-purpose flour
· ½ cup Coach’s Oats
· ½ cup packed brown sugar
· 1 tsp. ground cinnamon*
· ½ cup (1 stick) butter or margarine, softened

For the Filling

· 29 oz. can 100% pumpkin
· 1 ½ cups (12 oz. can) evaporated whole milk
· ¾ cup granulated sugar
· 2 large eggs
· 1 tsp. ground cinnamon*
· ½ tsp. salt
· ¼ tsp. ground nutmeg
· ¼ tsp. ground allspice
· ¼ tsp. ground cloves
· pinch of ginger

For the topping

· ½ – ⅔ cup packed brown sugar
· 1 ½ tsp. ground cinnamon*
· ⅓ cup all-purpose flour
· ⅓ cup Coach’s Oats
· ⅓ cup butter or margarine, softened
*If you don’t like a lot of spice you may want to omit the ground cinnamon in the crust and/or the topping. You may also adjust the amount of spices in the filling.
**For variation you may add ½ cup chopped walnuts or pecans to the topping

Preheat oven to 350⁰ F

For the Crust: Cut butter into flour, oats, brown sugar and cinnamon. Press into bottom of a 13×9” baking pan. Bake for 15 minutes.

For the Filling: Beat pumpkin, evaporated milk, granulated sugar, eggs, cinnamon, salt, nutmeg, allspice, cloves and ginger in large mixing bowl until smooth. Pour over crust and bake for 20 minutes.

For the Topping: Cut butter into brown sugar, cinnamon, flour and oats until crumbly. You may add more of any of the dry ingredients until you get the consistency and flavor you desire. Sprinkle over filling. Bake for an additional 15-25 minutes or until knife/toothpick inserted into the center comes out clean. Cool completely. Refrigerate until ready to serve. Garnish with whipped cream or ice cream.

What are your favorite Thanksgiving desserts?

Need more dessert classics for your holiday table? Check out these Coach’s Oats favorites:

Oatmeal Spice Cake

Apple Crisp

Oatmeal Bread