Page 6 - Harvest Bake Booklet

PRALINE PUMPKIN SQUARES
PREP TIME: 20 MINUTES MAKES: 15 SQUARES
BAKING TIME: 50 MINUTES FREEZING: NOT RECOMMENDED
CRUST
1 ¼ cups (300 mL) Robin Hood Original All Purpose Flour
®
½ cup (125 mL) Robin Hood Oats
½ cup (125 mL) packed brown sugar
½ cup (125 mL) ground pecans
½ tsp (2 mL) baking powder
½ cup (125 mL) butter, melted
TOPPING
1 ½ cups (375 mL) pecan pieces
3/4 cup (175 mL) brown sugar
2 tbsp (30 mL) corn syrup
FILLING
1 can (19 oz/540 mL) pumpkin pie filling
®
1 can (300 mL) Eagle Brand Regular or Low Fat Sweetened
Condensed Milk
2 eggs
½ tsp (2 mL) Club House Ground Cinnamon
®
½ tsp (2 mL) Club House Ground Ginger
½ tsp (2 mL) Club House Ground Nutmeg
1. Preheat oven to 350°F (180°C). Line a 13” x 9” (3.5 L) pan with
parchment paper.
2. CRUST: Combine first 5 ingredients in medium bowl. Add melted butter
and stir to evenly combine. Press into prepared pan and bake for 10 minutes.
Remove and increase oven temperature to 425°F (220°C).
3. TOPPING: Combine ingredients in small bowl, set aside.
4. FILLING: Combine all ingredients. Pour over crust.
5. Bake 15 minutes, until slightly set. Remove from oven and sprinkle with
prepared topping, reduce oven temperature to 350°F (180°C). Return
to oven and continue baking 25 minutes, or until set. Remove, cool
completely on wire rack. Chill.
It is not safe to eat raw flour, dough or batter.
Eagle Brand Sweetened
®
Condensed Milk
adds sweet and creamy goodness
to your favourite dessert.
Visit EagleBrand.ca for recipes!