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Pumpkin Custard Squares

Pumpkin Custard Squares

Nutrition Facts
  • cal. (kcal) 215
  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 50 mins at 350°F
  • Cook: 4 mins
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by 3 people
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Ingredients

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Crust
  • 2 cups crushed gingersnaps (36 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
Filling
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1 12 - ounce can evaporated milk, or 3/4 cup milk
  • 1 egg
  • 1 15 - ounce can solid-pack pumpkin (not pie mix)
  • 2/3 cup packed dark-brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Whipped cream (optional)

Directions

  1. Heat oven to 350 degrees. Line a 9 x 9 x 2-inch pan with nonstick foil.
  2. Crust: In a bowl, combine cookie crumbs, melted butter and sugar. Stir until combined. Press into bottom of prepared pan. Refrigerate while making filling.
  3. Filling: In a saucepan, whisk cornstarch and sugar. Stir in milk and egg. Cook, stirring constantly, over medium heat until smooth, steaming and slightly thickened, about 4 minutes.
  4. In a large bowl, blend pumpkin, brown sugar, pumpkin pie spice and salt. Whisk in milk mixture. Pour over crust; transfer to oven. Bake at 350 degrees for 50 minutes or until center is set. Cool completely on a wire rack; refrigerate until serving. Use foil to lift bar from pan. Slice into squares. Garnish with whipped cream, if desired.

Nutrition Information for Pumpkin Custard Squares

Servings Per Recipe: 12
PER SERVING: 215 cal., 9 g total fat (5 g sat. fat), 37 mg chol., 142 mg sodium, 31 g carb. (2 g fiber), 4 g pro.

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