PUMPKIN CUSTARD SQUARES RECIPE - (4.8/5)

Pumpkin Custard Squares Recipe - (4.8/5) image

Provided by á-1288

Number Of Ingredients 14

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 can (12 oz) evaporated milk, or 3/4 cup milk
1 egg
1 can (15 oz) 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)

Steps:

Heat oven to 350 degrees. Line a 9x9x2-inch pan with nonstick foil, extending foil beyond edges of pan. CRUST - In a bowl, stir crushed cookies, melted butter and sugar, until combined. Press into bottom of prepared pan. Refrigerate while making filling. 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. 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.