Honey-Pumpkin Dessert Squares

Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd. MORE+ LESS-

By Betty Crocker Kitchens

January 8, 2010

Make with

Gold Medal Flour

Ingredients

cup Gold Medal™ all-purpose flour

cup quick-cooking oats

1/2

cup butter or margarine, softened

1/4

cup packed brown sugar

cans (15 oz each) pumpkin (not pumpkin pie mix)

eggs

cup half-and-half

cup honey

3/4

cup packed brown sugar

teaspoons pumpkin pie spice

teaspoon vanilla

1/2

teaspoon salt

1/2

cup whipping cream

tablespoon powdered sugar

candy pumpkins

Hide Images

1

Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
2

Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
3

Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
4

In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.

Canned pumpkin pie mix contains spices, sugar, water and salt, so it can't be substituted for canned plain pumpkin.
If you don't have candy pumpkins for the garnish, sprinkle a little pumpkin pie spice over the whipped cream.