Pumpkin Pie Squares

Name: Pumpkin Pie Squares
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 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 large Nellie’s Free Range 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; Sweetened whipped cream, optional

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

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 large Nellie’s Free Range 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
Sweetened whipped cream, optional

Directions

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.
Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes.
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.

Nutrition Facts

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

Originally published as Pumpkin Pie Squares in Taste of Home October/November 1996

Reviews

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Average Rating:

kredhead

Dec 7, 2017

This is a very delicious pumpkin recipe with a new twist, I made it last night for a small dinner party. It makes a lot of dessert because it will fill your whole pan almost to the top. The bottom is crunchy & oaty which pairs nicely with the creamy pumpkin pie filling. The top adds a caramelized candy like crunch with the nuts, a bit sweet, but its dessert. I added a full tablespoon of flour to the topping as some mentioned, it was perfect. I didn't have time to chill it in the fridge at the time, so I let it sit to cool on a rack until we were ready for it. At about room temperature, I scooped out portions. Pumpkin lovers enjoyed it & went back for seconds. Cant wait for tonite to try the chilled version with a bit of whipped cream after I spend the day decorating for Xmas. Keeper recipe.
Amber

Nov 21, 2017

Love it looks so good
mom2lauren

Oct 15, 2017

So delicious! I halve the recipe to make an 8" square pan for our small family of 4. Super easy to make! Have been making since they first appeared back in the 1999 Holiday issue.
Pat

Sep 17, 2017

We love this pumpkin pie-like dessert! The only thing that needed tweaking - IF u do the topping, it needs a little flour to "bind" it into crumbs, otherwise, it just melts into a puddle on top! I added 2 tbsp. flour for half a recipe (made in an 8" pan which also worked out great). If making the full pan, then I'd suggest adding 1/4 cup flour to the topping.
2124arizona

Jun 25, 2017

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

Nov 12, 2015

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

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

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

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

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.