PUMPKIN PIE SQUARES

      Title: PUMPKIN PIE SQUARES
  Categories: Miamiherald, Desserts, Diabetic
       Yield: 12 Servings
  
 MMMMM-------------------------FOR CRUST------------------------------
       1 c  Flour
     1/2 c  Quick-cooking oats
     1/2 c  Brown sugar
     1/2 c  Butter or margarine
 
 MMMMM------------------------FOR FILLING-----------------------------
       1 cn Mashed pumpkin (16oz)
       1 cn Evaporated skim milk (13.5
            -oz)
       2    Eggs
     3/4 c  Sugar
     1/2 ts Salt
       2 ts Ground cinnamon
   1 1/2 ts Ground ginger
       1 ts Nutmeg
     1/4 ts Ground cloves
  
   Heat oven to 375 degrees. Combine flour oatsm brown sugar and
   margarine in a bowl. Mix until crumbly, with a pastry blender or with
   an electric mixer at low speed. Press dough into the bottom of an
   ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine
   pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger,
   nutmeg, and cloves in a mixing bowl or food processor.  Beat or
   process well.  Pour into baked crust. Bake 35 to 40 minutes, until a
   sharp knife comes out clean form the center. Cut into squares and
   serve with Chantilly Cream.
   
   Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%)
   Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat
   
   Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96
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