With Canadian Thanksgiving just around the corner, I’ve been racking my brain trying to think of the perfect dessert to top off a much-anticipated meal.
I really should consult my blog more often.
Nestled back in 2009, I found a recipe for Pillsbury Pumpkin Pie Squares that I just know will fit the bill. It’s an easy, delicious recipe for those who want the goodness of pumpkin pie without all the fuss (or have an aversion to rolling out dough like moi). Prep time is only about 15 minutes, and you’ll drool as the scent of pumpkin and spices fills your kitchen. Yum.
3/4 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1/2 to 1 cup chopped nuts
1/2 cup butter or margarine, softened
1 box (4-serving size) butterscotch pudding and pie filling mix (not instant)
1 cup flaked or shredded coconut, if desired
1 1/2 teaspoons pumpkin pie spice
1 can (15 oz) pureed pumpkin
1 can (14 oz) sweetened condensed milk
Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13×9-inch pan.
In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator. Makes 12 servings.