Save on Pinterest

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
  • Total Time
    Prep: 15 min. Bake: 1 hour 20 min. + cooling
  • Makes
    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 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.

Recommended Video