Tuesday, November 12, 2013


The day that the quilting group (Kay, Dorothy, Ellen, Sharon, Janice, and me -- Fran had just gotten back from her trip to Europe and was probably sleeping) got together to go buy the fabric to use for the backing of our quilt of valour, we went to Dorothy's house to have a fun afternoon playing canasta. Since Kay wasn't feeling well, she didn't join us for lunch and cards. Dorothy asked her friend Darlene to play in Kay's place.  

It was a fun afternoon although we (Janice, Sharon, and I) accused Darlene of being a "ringer". (We weren't being poor sports -- really -- you would have felt the same way if you had been annihilated like we were.) 

For dessert, Dorothy served her pumpkin pie squares.  She "goofed" (slightly) and didn't bake it in two parts.  It tasted perfect to us.  It helped to soften the agony of our defeat.


1       cup flour
1/2    cup quick oats
1/2    cup brown sugar
1/2    cup butter (oleo)
1       (1- lb) can pumpkin (2 cups)
1       (13-1/2 oz) can evaporated milk
2       eggs
3/4    cup sugar
1/2    teaspoon salt
1       teaspoon cinnamon*
1/2    teaspoon ginger*
1/4    teaspoon cloves*
1/2    cup chopped pecans
2       tablespoons butter (oleo)
1/2    cup brown sugar

*  1     tablespoon pumpkin pie spice can be substituted

Preheat oven to 350 degrees F.

Combine flour, oats, brown sugar, and butter in bowl and mix on low until crumbly.  Press into ungreased 9 x 13 - inch pan.  Bake for 15 minutes.  

Combine pumpkin, milk, eggs, sugar, salt and spices in bowl, beat well.

Pour over crust and bake for 20 minutes.**

Combine pecans, brown sugar, and butter; sprinkle over filling.  Bake 15 - 20 minutes until filling is set**. 

Cool in pan.

** This also works to sprinkle topping over filling and bake for 35 - 40 minutes. Topping will cook more into filling. (Dorothy forgot and did it this way.)

1 comment:

  1. I absolutely Love Pumpkin Pie.
    This is definitely going on the Thanksgiving table this year.
    Thank you!