Pumpkin Pie Squares Recipe
Pumpkin Pie Squares Recipe photo by Taste of Home
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Pumpkin Pie Squares Recipe

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The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. -Denise Goedeken, Platte Center, Nebraska
Featured In: The 13x9 Thanksgiving
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES: 16-20 servings


  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 2 cans (12 ounces each) evaporated milk
  • 4 large eggs
  • 1-1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, softened
  • Sweetened whipped cream, optional

Nutritional Facts

1 each: 248 calories, 10g fat (5g saturated fat), 64mg cholesterol, 212mg sodium, 36g carbohydrate (28g sugars, 2g fiber), 4g protein.


  1. Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes.
  2. Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes.
  3. Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream. Yield: 16-20 servings.
Originally published as Pumpkin Pie Squares in Taste of Home October/November 1996, p31

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2124arizona User ID: 845443 268454
Reviewed Jun. 25, 2017

"Just like pumpkin pie, but in a bar. These are soooo tasty!!"

lettuceleaf User ID: 6561007 237250
Reviewed Nov. 12, 2015

"Delicious and great for serving a group! I'll definitely make this again."

cabster User ID: 6770429 9759
Reviewed Oct. 16, 2013

"if you love pumpkin pie then you'll love this. I made it as written. It makes a lot though so be prepared to serve either to a big crowd or be ready for leftovers, which are always good right?"

prettymama User ID: 573892 13945
Reviewed Oct. 1, 2013

"Great recipe. I made this the first time for our church fellowship dinner. It was totally gone by the end of the dinner. I didn't make the topping but served with whipped cream."

bingoqueen63 User ID: 750220 201399
Reviewed Nov. 21, 2012

"I have been making this for quite some time. I double the crust and bake in 11x15 pan, and bake for about 20 min. I use the filling recipe, and it really fills the pan, but I like a thinner pie square with more crust. I then bake it for 45 min., and don't use the topping. This is really delicious. I also put 1/2 cup of pecans in the crust."

howdy-hoe-there User ID: 6266286 39129
Reviewed Oct. 7, 2012

"This recipe is soooo good, be prepaired with many copies of this recipe, as every one who tries it will want a copy. Thanks for sharing."

chefbunny User ID: 6364249 201398
Reviewed Dec. 10, 2011

"Its sumptuous... every time I make this recipe, its an instant hit!!!!!!! Thanks for sharing it!!!!"

willyb10 User ID: 4896607 41603
Reviewed Nov. 4, 2011

"Took to a halloween party and was soon gone. everyone loved this recipe."

bingoqueen63 User ID: 750220 12588
Reviewed Oct. 24, 2011

"This is delicious. I've made this several times. For company I double the crust Ingredients, and use an 11x15 pan. The filling is plenty for this size pan."

faith7025 User ID: 1149408 13088
Reviewed Oct. 20, 2011

"It is always a toss-up on Thanksgiving to decide whether to make this recipe or regular pumpkin pie....this one usually wins! It is easy to make, tastes great, and feeds a crowd. It could be made without the topping, but that makes it extra yummy so it is definitely worth the extra effort!"

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