Page 178 - Betty Crocker - Halloween Cookbook

Honey-Pumpkin Dessert Squares

PREP TIME: 25 Minutes • START TO FINISH: 2 Hours 15 Minutes • 20 servings

Crust 1. Heat oven to 350°F. In medium bowl, mix crust ingredients with
1 cup all-purpose flour fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake
1 cup quick-cooking oats 10 minutes.
¹ ⁄ ₂ cup butter or margarine, 2. In large bowl, beat filling ingredients with wire whisk or electric
softened mixer on medium speed until blended. Pour over partially baked crust.
¼ cup packed brown sugar 3. Bake 55 to 60 minutes or until set and knife inserted in center
comes out clean. Cool completely, about 40 minutes.
Filling 4. Cut dessert into squares. Serve with whipped topping. Garnish each
2 cans (15 oz each) with candy pumpkin.
pumpkin (not pumpkin
pie mix) 1 Serving: Calories 210; Total Fat 5g (Saturated Fat 1.5g); Sodium 135mg; Total Carbohydrate 38g
3 eggs (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate
Choices: 2½
1 cup fat-free half-and-half
³ ⁄ ₄ cup honey
³ ⁄ ₄ cup packed brown sugar
2 teaspoons pumpkin pie
spice
1 teaspoon vanilla Terrifying Tips
¹ ⁄ ₂ teaspoon salt
Canned pumpkin pie mix contains spices,
sugar, water and salt, so it can’t be
Garnish substituted for canned plain pumpkin.
¹ ⁄ ₂ cup reduced-fat whipped If you don’t have candy pumpkins for the
topping garnish, sprinkle a little pumpkin pie spice
20 candy pumpkins over the whipped cream.

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