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

Pumpkin Pie Squares Recipe

Read Reviews
5 18 19
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
Test Kitchen Approved
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 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.


  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

Reviews for Pumpkin Pie Squares

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 12, 2015

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

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?"

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."

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."

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."

Loading Image