Don't forget to buy your honey at the Farmers Market. These squares are super terrific ... and did you know that pumpkin, along with bananas, spinach, and sweet potatoes is a super choice for getting potassium ... keeps that heart pumping!
1 C. flour
2 c. quick-cooking oats
1/2 C. butter, softened
1/4 c. packed brown sugar FILLING:
2 cans (15 oz. each) pumpkin – or fresh cut & cooked pumpkin
1 C. half & half
1 C. honey
3/4 C. packed brown sugar
2 t. pumpkin pie spice
1 t. vanilla
1/2 t. salt GARNISH:
1/2 C. heavy whipping cream
1 t. powdered sugar
15 candy pumpkins
Heat oven to 350 degrees. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13×9-inch pan. Bake 10 minutes.
In large bowl, beat all filling ingredients with wire whisk or mixer on medium speed until blended. Pour over partially baked crust.
Bake 55-60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
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.