PUMPKIN PECAN SQUARES
Makes 9 to 12 squares or bars in an 8 x 8″ pan

1 3/4 cups all-purpose unbleached flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 cup (2 sticks) cold unsalted butter, cut into small chunks
1 (15-ounce) can pumpkin puree (not pie filling)
1 (14-ounce) can sweetened condensed milk
2 large eggs, lightly beaten
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 350˚F. In large bowl, mix the flour, sugar, and brown sugar. Cut in the cold butter chunks using a pastry blender, until mixture is crumbly.

Set aside 1 cup of the crumb mixture (for the topping) in a small bowl. Press the rest of the crumb mixture into the bottom and halfway up sides of an ungreased 8 x 8″ baking pan.

In a medium-size bowl, stir together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, cloves, and salt. Pour over the pressed crumb mixture in the pan.

In the small bowl with crumb topping, add in the chopped pecans and stir together. Sprinkle this pecan/crumb mixture evenly over the pumpkin mixture in the pan.

Bake at 350˚F for 52 to 55 minutes, until toothpick inserted in center comes out clean. Let cool completely in pan, then cut into squares or bars and serve. Top with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

To store leftovers, cover and keep refrigerated for up to 3 days.

Recipe from NancyC | nancy-c.com