Pumpkin Custard Squares

By á-1288

Ingredients

• 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)

Preparation

Step 1

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.