Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 Evaporated milk has a bunch of sugar in it but I bet you could just use Soy creamer. ~ PT ~ <patchouli_troll wrote: This is how we do dessert here on Thanksgiving. One pumpkin pie is never enough, so we make it in a pan this way. Pumpkin Pie Squares 1 cup flour 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine Filling: 2 cans (15 oz each) pumpkin 2 cans (12 oz each) evaporated milk 4 eggs 1 1/2 cups sugar 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 tsp salt Topping: 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 Tbs butter or margarine, softened Combine first four ingredients until crumbly; press into a greased 13 in. x 9in. x 2 in. baking pan. Bake at 350 for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 16-20 servings ~ PT ~ No warmth, no cheerfulness, no healthful ease, No comfortable feel in any member - No shade, no shine, no butterflies, no bees, No fruits, no flowers, no leaves, no birds - November! ~ Thomas Hood, No! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 This sound delicious. I'll have to give it a try. Thanks, Judy - ~ PT ~ Saturday, November 17, 2007 10:50 AM [recipe*] Pumpkin Pie Squares This is how we do dessert here on Thanksgiving. One pumpkin pie is never enough, so we make it in a pan this way. Pumpkin Pie Squares 1 cup flour 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine Filling: 2 cans (15 oz each) pumpkin 2 cans (12 oz each) evaporated milk 4 eggs 1 1/2 cups sugar 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 tsp salt Topping: 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 Tbs butter or margarine, softened Combine first four ingredients until crumbly; press into a greased 13 in. x 9in. x 2 in. baking pan. Bake at 350 for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 16-20 servings ~ PT ~ No warmth, no cheerfulness, no healthful ease, No comfortable feel in any member - No shade, no shine, no butterflies, no bees, No fruits, no flowers, no leaves, no birds - November! ~ Thomas Hood, No! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 Thanks for the suggestion. I don't worry about sugar or fats on Thanksgiving Day though, but I know many others do so this is a very helpful idea. Have a Happy Thanksgiving! ~ PT ~ In harvest time, harvest-folk, servants and all, Should make altogether good cheer in the hall. ~ Thomas Tusser, Five Hundred Points of Good Husbandry: August's Husbandry. ~~~*~~~*~~~*~~~> , Rosemary Squires <veggiescouts wrote: > > Evaporated milk has a bunch of sugar in it but I bet you could just use Soy creamer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 Are you confusing the sweetened condensed milk with evaporated milk? Evaporated milk doesn't have sugar added to it. Judy - Rosemary Squires Saturday, November 17, 2007 10:55 AM Re: [recipe*] Pumpkin Pie Squares Evaporated milk has a bunch of sugar in it but I bet you could just use Soy creamer. ~ PT ~ <patchouli_troll wrote: This is how we do dessert here on Thanksgiving. One pumpkin pie is never enough, so we make it in a pan this way. Pumpkin Pie Squares 1 cup flour 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine Filling: 2 cans (15 oz each) pumpkin 2 cans (12 oz each) evaporated milk 4 eggs 1 1/2 cups sugar 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 tsp salt Topping: 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 Tbs butter or margarine, softened Combine first four ingredients until crumbly; press into a greased 13 in. x 9in. x 2 in. baking pan. Bake at 350 for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 16-20 servings ~ PT ~ No warmth, no cheerfulness, no healthful ease, No comfortable feel in any member - No shade, no shine, no butterflies, no bees, No fruits, no flowers, no leaves, no birds - November! ~ Thomas Hood, No! Quote Link to comment Share on other sites More sharing options...
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