For all of those pumpkin pie fans out there, this is a fun recipe to try. Inspired by what would have been our grandmother’s 100th birthday this past September, I was looking through her recipe binder. This was the first recipe I found! I love the textures, spices, and full fall flavors in this pumpkin pie squares recipe. It has been fun to play with ratios, as her recipe has different volumes for canned items. Thanks to LMA for this one, we hope you enjoy it too.

Pumpkin Pie Squares Ingredients

For the crust, you will need flour, quick-cooking oats, brown sugar, and softened butter. The filling requires pumpkin, evaporated milk, eggs, sugar, cinnamon, salt, ginger, and cloves. Finally, the topping consists of chopped pecans, brown sugar, and softened butter.

Making the Pumpkin Pie Squares

First, preheat the oven to 350° and allow 1/2 cup of butter, or one stick, to soften. Combine 1 cup of flour, 1/2 cup quick-cooking oats, and 1/2 cup of light brown sugar in a bowl. Add the softened butter, and mix until crumbly. You can use a fork or an electric mixture at low speed. Next, press the dough into the bottom and up 1/2 inch on the sides of a 2-quart baking/ casserole dish. I like using my medium-sized Staub, which is 10.5 X 7.5. Bake the crust for 15-20 minutes until firm and slightly golden.

While the crust is baking, you can prepare the filling. Using an electric mixer, combine 1 (15 oz) can of pure pumpkin, 1 can (12 oz) of skim evaporated milk, 2 eggs, 3/4 cup granulated white sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Beat until smooth.

Pour the filling into the baked crust. Bake at 350° for 45-55 minutes. Once the filling appears set and not liquid-like in the middle, you will know it is done.

pumpkin pie squares baked just coming out of the oven

While it is baking, prepare the topping. First, allow the 2 tablespoons of butter to soften. Then combine 1/2 cup chopped pecans, 1/2 cup light brown sugar, and 1/2 teaspoon cinnamon. Add in the softened butter and stir with a fork until combined.

Sprinkle the topping evenly over the baked pie filling and return to the oven for another 5-10 minutes. Finally, allow the dish to cool on a wire rack for 1 hour before cutting. Cut into squares and serve with whipped cream. You can store these in the sealed in the refrigerator for 3-4 days.

Tips and Serving Suggestions

If you do not have a medium-sized baking dish, you could use a 9 X 13. If you go this route, you will need to watch and shorten the baking time a great deal. Using this pan will yield thinner pieces with a thinner crust and no crust up the sides of the pan.
Check out these other fall-inspired recipes: Pumpkin Spice Muffins and Pumpkin Apple Spice Mule