Pumpkin Pie Squares

This recipe for pumpkin squares or pumpkin bars is rather unique, as it includes coconut and graham cracker crumbs in the crust. Published in the St. Paul Pioneer Press on Thursday, September 26, 2013 and found in the “In the Kitchen” column by Lynda Kochevar, it is credited to the folks at Eagle Brand sweetened condensed milk. You can also find it on their website, www.eaglebrand.com.
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 8-12
1/4 cup Butter, melted
1 1/3 cups flaked Coconut
1 cup Graham cracker crumbs
1 cup finely chopped Pecans
2 cups cooked Pumpkin (or one 15 ounce can)
1 can (14 ounces) Sweetened condensed milk
2 large Eggs
1 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger
1/2 teaspoon ground Nutmeg
1/2 teaspoon Salt
1. Preheat oven to 375 degrees. (350 degrees if using glass dish.)
2. In medium bowl, combine butter, coconut, graham cracker crumbs and nuts. Mix well.
3. Reserve 1 cup crumb mixture for topping. Press remaining mixture into bottom of ungreased 13-by-9 inch baking pan.
4. In large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg and salt. Mix well.
5. Pour over prepared crust. Top with reserved crumbs.
6. Bake for 20 to 25 minutes or until knife inserted in center comes out clean. Cool. Serve warm or chilled.

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