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Small Pumpkin Slab Pie

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Ingredients
  

For the Crust

  • ¾ cup flour
  • ½ cup shredded coconut
  • 2 tablespoon sugar
  • ¼ cup butter

For the Pumpkin Filling

  • 2 cups canned pumpkin
  • ½ cup evaporated milk
  • 2 eggs, slightly beaten
  • ¾ cup white sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Instructions
 

For the Crust

  • Preheat oven to 350 degrees.
  • Mix the flour, coconut, sugar and melted butter together.
  • Press into an 8 X 8 baking pan.
  • Bake crust for 10 minutes or until it begins to golden.

For the Pumpkin Filling

  • Combine the canned pumpkin, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice and salt.
  • Pour the filling into the baked, hot crust and spread out evenly.
  • Bake for 40 minutes.
  • Let squares cool completely and then refrigerate the whole pan.
  • Top with whipped cream and cut into squares.

Notes

Be sure to cool the squares completely before adding the whipped cream.