Pumpkin Pie Squares
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 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
Reviews
This has been a favorite Thanksgiving dessert that I’ve used for years. I remember when this recipe first came out in the TOH issue. I’ve made this in the 9 x 13 dish and also halved it and baked it in a square pan. Either way, it comes out great every single time: crisp on the bottom crust, a wonderful, thick spiced pumpkin filling, and a crunchy caramelized nut topping. I’ve never added flour to the topping, though. I’ll have to try that next time. It seems like that addition would only make the topping better! This dessert is absolutely perfect when served with whipped cream on top!
The filling was tasty, but the crust was not a hit.
No No No ..... cloves and ginger .... nutmeg , cinnamon and allspice!!!
This recipe is amazing. Though it takes a while to bake it's so so worth it! The only tweek I made was doubling the nuts on the topping. Crunchy deliciousness bottom , creamy center and back to crunchy topping! Everyone that had it in the office are begging for the recipe.
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.
Love it looks so good
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.
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.
Just like pumpkin pie, but in a bar. These are soooo tasty!!
Delicious and great for serving a group! I'll definitely make this again.