Community Pick
Pumpkin Pie Squares
photo by Ashley Cuoco
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Yields:
-
16-20 servings.
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup quick-cooking oats
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup butter or 1/2 cup margarine
-
FILLING
- 2 (15 ounce) cans pumpkin
- 2 (12 ounce) cans evaporated milk
- 4 eggs
- 1 1⁄2 cups sugar
- 2 teaspoons cinnamon, ground
- 1 teaspoon ginger, ground
- 1⁄2 teaspoon clove, ground
- 1 teaspoon salt
-
TOPPING
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup pecans, chopped
- 2 tablespoons butter or 2 tablespoons margarine, softened
directions
- Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan.
- Bake at 350'F for 20 minutes or until golden brown.
- Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
- Combine brown sugar, pecans and butter; sprinkle over top.
- Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
- Cool.
- Store in the refrigerator.
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Reviews
-
Why wait for fall when you can satisfy your pumpkin cravings right now? DH is out of town for the week so when he is gone I like to make something special just for myself. This was just what I was looking for! I do love the taste of pumpkin and this recipe is wonderful! Thank you, NurseDi!! It is delicious!
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I made this for Thanksgiving, as a square substitute for the traditional round pie. Great taste and flavor! I personally enjoyed it more after it was chilled and more firm; I found the topping was still wet and runny, even after a few hours out of the oven at room temp. But the flavor, whether it is chilled or not chilled, is better than plain old pumpkin pie. Thanks, NurseDi!
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Tweaks
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I think 2 cans of evaporated milk is a bit much. It took way longer than the give time to bake this so that the center was not gooey. I added at least 40 min to the bake time. I may try using a can of sweetened condensed milk instead of the evaporated milk, to get my pumpkin pie filling, the next time I make these. Crust and toping are delicious as is.
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I made these for our Thanksgiving dessert and it was a huge hit with the pumpkin pie lovers! I doubled the pecans and used 2T pumpkin pie spice in place of the ginger and cloves. I also used the 2t cinnamon called for because I like my pumpkin nice and spicy. I made this a day in advance so it would be chilled and firm and to my delight the topping was still crunchy! I used all of the filling and cooked it for an extra 10 minutes to ensure that it would be firm (some of the previous reviews made me nervous about that) and it was the perfect texture. I was very pleased with the results!
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.