Spiced Pumpkin Squares

These squares taste like pumpkin pie, but with a streusel topping and a gingersnap crust. Although they look like a bar cookie, you will need to serve them on a plate with a fork - the pumpkin pie filling makes them too soft to eat with your fingers.

1 recipe cracker crumb crust (use gingersnap cookies instead of crackers)
Line a 9x13 pan with parchment and then press the gingersnap crust mixture into the bottom of the pan. Bake at 350 degrees for ten minutes, then cool.

1 1/2 Cups cooked pumpkin (or one 15 oz can of cooked pumpkin - make sure you get canned pumpkin, NOT the canned pumpkin pie filling).
1 twelve ounce can of Evaporated Milk
1/2 Cup White Sugar
1/4 Cup Brown Sugar
1/2 tsp Salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ginger
1 tsp cinnamon
pinch of cloves (about 1/8 tsp)
1 tsp cornstarch
1/8 Cup Molasses
2 eggs

Streusel topping:
1/4 cup cold butter
1/4 Cup Flour
1/4 Cup rolled oats
1/2 cup packed brown sugar
1/2 tsp cinnamon
Combine in a food processor or by hand with a pastry blender. Set aside.

Turn oven up to 425 degrees.
Mix all dry ingredients together in a small bowl. In a large mixing bowl, beat eggs lightly. Add the pumpkin to the eggs, then mix in the spiced sugar mixture and the molasses. When it is mixed well, slowly pour the evaporated milk in, stirring to incorporate in gradually (The mixture will be thin). Pour over the cooled
crust and bake at 425 for 15 minutes. Take out and top with streusel topping. Turn the oven down to 350 and put the pan back in the oven (you don't have to wait for it to go back down to 350). Bake an additional 20 minutes or so, until the filling is set in the middle (check it at 15 minutes). Cool to room temperature before slicing into squares with a sharp knife dipped in hot water.