Pumpkin Pie recipes....

You may try this. I don't actually now, is it good or not, I never tried. But it's from an american cookbook "Americas hometown favourites: the best in community cooking from coast to coast". There they are, Pumpkin Pie Squares. from the 125th Anniversary Cookbook of Zion Lutheran Church, Hampton, Nebraska. 1 1/4 cups all-purpose flour 1/2 cup quik-cooking rolled oats 3/4 cup packed brown sugar 1/2 cup butter or margarine 1 15-oz. can pumpkin 1 12-oz. can (1 1/2 cups) evaporated milk 3 slightly beaten eggs 3/4 cup granulated sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1/2 tsp. salt 2 tbsp. butter 1/2 cup chopped pecans whipped dessert topping (optional) Prep: 20 min. Bake: 1 hour Chill: 4 hours 1. For crust, in a medium bowl, combine 1 cup of the flour, the oats, and 1/2 cup of the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of an ungreased 13x9x2-inch baking pan. Bake in 350deg.F oven for 20 minutes. Meanwhile, for filling, in a large bowl, combine pumpkin, evaporated milk, eggs, granulated sugar, cinnamon, ginger, cloves, and salt. Pour filling into crust. Bake for 25 minutes more. 2. Meanwhile, for streusel topping, in small bowl, combine the remaining 1/4 cup flour and remaining 1/4 cup brown sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs, stir in pecans. Sprinkle over filling. Bake for 15 minutes more or until filling is set. Cool on rack for 1 hour; chill for at least 4 hours. Cut into squares. Top with whipped topping, if desired. Makes 24 squares. For square: 172 cal.