Dots Pumpkin Dessert Squares

  A few months before a friend of my father's death, I asked if  I could take pictures of some of her recipes. This will be my first time making her pumpkin squares.  I like that these older recipes don't require as much sugar as you see in today's recipes.  I hope you make something in memory of someone special during this holiday season! 

Dot's Pumpkin Dessert Squares

1.  Prepare crust - In a medium sized mixing bowl Put:
(1)  1/3 cup of white rice flour, 1/3 cup of sorghum flour, and 1/3 cup of tapioca flour.
(2)  Then add 1/3 cup of oats
(3)  Stir in 1/2 cup of brown sugar
(4)  Cut in 1/2 cup of butter (I usually like to reduce it)
(5)  Press it into the bottom of a greased 9 x 13 pan

2.  Prepare the filling - In a large mixing bowl put: 
(1)  1 16 oz can of pumpkin
(2)  Stir in 2 eggs
(3)  Then stir in 3/4 cup of sugar (I usually cut this down),  1/2 teaspoon salt, 1/2 teaspoon ginger, 1 teaspoon cinnamon,  and 1/4 teaspoon cloves.
(4)  1 13 oz. can of evaporated milk and whisk or use your mixer to combine.

3.  Topping:  
(1)  Chop up 1/2 cup of pecans
(2)  Mix with 1/4 cup of brown sugar and 1/4 cup of white rice flour and 1/4 cup of sorghum flour
(3)  1/4 cup of melted butter

Bake  at 350 for 35-40 minutes.

List of other recipes made with pumpkin on this blog:

Breakfast
Yummy Gluten Free Pumpkin Pancakes
How to Make Homemade Pumpkin Butter
Rachel Ray's Pumpkin Spice Waffles Made Gluten Free & Dairy Free    (Modified)

Dinner
Thai Chicken & Pumpkin Curry    (Idea from a Thai restaurant in Oregon)
French Pumpkin Soup  (From my Heritage School Cookbook)

Breads & Muffins
Gluten Free Tremendous Pumpkin Muffins    (From my Heritage School Cookbook)
 Gluten Free Pumpkin Bread    (From a friend)

Desserts 
Old Fashioned Gluten Free Pumpkin Cookies     (Modified from Libby's)
Our Favorite Gluten Free Pumpkin Pie     (Modified from Libby's)
Perfect Gluten Free Pumpkin Cheesecake   (From back of cream cheese package)