Pumpkin Slice
A delicious pumpkin treat for any time of year, though they're particularly good round Halloween.
Ingredients
Serves: 24
- 125g butter, softened
- 1/2 cup brown sugar
- 3/4 cup plain flour
- 50g rolled oats
- 2 eggs
- 1/2 cup caster sugar
- 400g pumpkin purée
- 350ml evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- Preheat oven to 180 degrees C.
- Beat butter and brown sugar in a bowl with an electric mixer until light and creamy. Stir in flour and oats. Press into a greased 23x33cm slice pan. Bake for 15 minutes or until firm.
- Beat eggs and caster sugar in a bowl with an electric mixer until light and fluffy. Beat in pumpkin and evaporated milk. Stir in salt and spices. Pour over pastry base.
- Bake for 20 minutes or until filling is set. Cool; serve cut into squares.
To make pumpkin puree
Butternut pumpkin is the best type to use for making sweet things – like this slice and pumpkin pie. Peel the pumpkin and cut it into chunks, then steam and puree in a blender when cool. Steaming is better than boiling as you want as little liquid in the final puree as possible.
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Reviews and Ratings
Global Ratings:
(282)
Reviews in English (242)
Delicious! There's definately not enough crust to cover a pan. I followed the directions exactly and my crust was burned after 15 min. By the end of cooking, it was inedible. But the pie filling was excellent. My recommendation is to double the entire recipe. Bake the crust for only 5 min and add 10-15 min cook time to the pie filling. Once out, let it stand for at least 1/2 hr. Pumpkin sets better over time. - 02 Nov 2007 (Review from Allrecipes USA and Canada)
I changed this up a bit. Instead of using a 15 ounce can of pumpkin, I used a 30 oz can, doubled the spices, and baked for 50 minutes. I got a much deeper dish square that has gotten much acclaim. - 14 Nov 2006 (Review from Allrecipes USA and Canada)
I loved this recipe! My boyfriend loved it, too! It's about as close as you can come to pumpkin pie without all the laborious steps it takes to achieve a great pie. As I'm health conscious when it comes to recipes, I substituted the evaporated milk with the same amount of soy milk and trimmed the butter by half for the crust. The pumpkin mixture added the perfect amount of moistness to the recipe that no one knew that I'd revised the recipe. Great all around and super quick! Try it--it's the next best thing to pumpkin pie without all the hassle! - 05 Oct 2001 (Review from Allrecipes USA and Canada)