Pumpkin Pie Squares with Chantilly Cream
Source: Miami Herald, 11/16/95
Yield: 12 Servings

FOR CRUST:
1 cup Flour
1/2 cup Quick-cooking oats
1/2 cup Brown sugar
1/2 cup Butter or margarine

FOR FILLING:
1 (16 oz) can Mashed pumpkin
1 (13.5 oz) can Evaporated skim milk
2 Eggs
3/4 cup Sugar
1/2 tsp Salt
2 tsp Ground cinnamon
1 1/2 tsp Ground ginger
1 tsp Nutmeg
1/4 tsp Ground cloves

Heat oven to 375 degrees.

Combine flour oats, 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.

Chantilly Cream
Yield: 2 Cups

2/3 cup heavy cream
1 tsp vanilla extract
1 tsp brandy
1 tsp Grand Marnier
1/4 cup sugar
2 tbsp sour cream

Refrigerate mixing bowl and beaters until well chilled; at least 30 minutes. Combine cream, vanilla, brandy and Grand Marnier in the chilled bowl and beat with electric mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over-beat.