Biscoff Pumpkin Pie Squares

Ingredients

• 0.3 cup biscoff spread 
• 0.3 cup brown sugar packed
• 1 cup pumpkin canned
• 0.5 teaspoon cinnamon 
• 1 large eggs 
• 0.8 cup evaporated milk 
• 2.3 oz flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup old fashioned quick
• 0.5 teaspoon pumpkin pie spice 
• 1 pinch salt 
• 4 tablespoons butter unsalted softened
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• blender
• aluminum foil

Directions

1. Preheat oven to 350° F. Line an 8 inch square metal pan with non-stick foil.
2. Combine the flour, oats, brown sugar and salt in a large bowl and mix well.
3. Add the softened butter and stir until incorporated. Press in bottom of lined pan and bake for 12 minutes.
4. Let cool.In a mixing bowl (I used the same one I used for the crust, but wiped away crumbs), mix beat the granulated sugar, Biscoff spread, pumpkin, evaporated milk, egg, cinnamon and vanilla with a hand-held mixer until creamy.
5. Pour over the baked crust and bake for about 30 minutes or until top appears set.
6. Let cool completely, then chill thoroughly before serving.