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

Pumpkin Pie Squares Recipe

Publisher Photo
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
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

Ingredients

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

Nutritional Facts

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

Directions

  1. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until golden brown.
  2. In a large bowl, beat filling ingredients until smooth; pour over crust. Bake for 45 minutes.
  3. Combine topping ingredients; sprinkle over filling. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Pumpkin Pie Squares in Taste of Home October/November 1996, p31

Nutritional Facts

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

Reviews for Pumpkin Pie Squares

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 10, 2011

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

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