Pumpkin Pie squares with Biscoff spread in the filling
Servings 16
Author Cookie Madness
Ingredients
Crust:
½cup2.25 oz all-purpose flour
¼cupoatsquick or old fashioned
¼cuppacked brown sugar
Pinchof salt
4tablespoonsunsalted buttersoftened
Filling:
¼cupgranulated sugar
¼cupBiscoff Spread
7 ½ozcanned pumpkinabout 1 cup
¾cupevaporated milk
1large egg
½teaspooncinnamon
½teaspoonpumpkin pie spiceoptional
½teaspoonvanilla extract
Instructions
Preheat oven to 350° F. Line an 8 inch square metal pan with non-stick foil.
Combine the flour, oats, brown sugar and salt in a large bowl and mix well. Add the softened butter and stir until incorporated. Press in bottom of lined pan and bake for 12 minutes. Let cool.
In a mixing bowl (I used the same one I used for the crust, but wiped away crumbs), mix beat the granulated sugar, Biscoff spread, pumpkin, evaporated milk, egg, cinnamon and vanilla with a hand-held mixer until creamy. Pour over the baked crust and bake for about 30 minutes or until top appears set. Let cool completely, then chill thoroughly before serving.