Canned pumpkin and rolled oats make 24 portions in one tray. USDA’s published method calls for a 350 degree Fahrenheit oven and a thirty minute bake.
With Halloween approaching on October 31, pumpkin can move from the display table into a practical baking plan. USDA’s MyPlate collection offers Peter Pumpkin Squares, a recipe credited to the Pennsylvania Nutrition Education Network that makes 24 servings. It combines a fifteen ounce can of pumpkin with rolled oats, flour, eggs, oil, brown sugar, cinnamon and raising agents.
The published method separates the wet ingredients from the dry mixture before combining them in a greased nine by thirteen inch pan. MyPlate specifies an oven temperature of 350 degrees Fahrenheit and a baking time of thirty minutes. Readers should use the linked recipe for the complete quantities and directions, rather than assuming that an ingredient substitution will produce the same result.
The tray format gives hosts a practical way to plan portions for a gathering. USDA’s agricultural reference describes pumpkin and winter squash as related crops, including tropical pumpkin, or calabaza, a staple in the American tropics. The reference notes overlapping culinary uses among these crops. That wider context connects a seasonal baking recipe with an ingredient used in many kinds of meals, while the linked MyPlate page supplies the specific quantities and method for these squares.