Recipe: Pumpkin Pudding Squares (no crust)

PUMPKIN PUDDING SQUARES

1 (29-ounce) can pumpkin
2 1/2 cups evaporated milk
2 cups sugar
1 cup all-purpose flour
1/2 cup butter or margarine, melted
3 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
Whipped cream (for serving)

Preheat oven to 450 degrees F. Grease a 13x9x2-inch baking pan.

In a large mixer bowl at medium speed, beat all ingredients except whipped cream for 1 minute or until smooth and well blended. Pour into pan.

Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.

Cut in squares and serve warm or cold with whipped cream. (Real whipped cream is best.)

Makes 12 3-inch squares
Source: Current Customers Cookbook, 1984