If you do anything, save this recipe for the crust, the filling, and the topping. Each layer is a recipe worth keeping. Pumpkin Pie Squares is a delicious take on the traditional pumpkin pie, with the crust and topping, making the perfect surround for the filling. This recipe is a keeper!
A Meeting Without Cake is Just A Meeting
I remember the first time I tasted this recipe. It was at an Altar Sodality Meeting (Women’s Club) at our church. Coffee and dessert were always a part of the evening as was social time and on this particular night, Heidi treated us with her Pumpkin Pie Squares.
Heidi, like most of the women in the room, is from a generation that didn’t have Pinterest or food blogs to search for recipes. They passed recipes around on cards, clipped them from newspapers, magazines, and they used cookbooks. Cookbooks with very few pictures, I might add. I remember the pre-Pinterest days and I liked them. We might have spent more time pouring through cookbooks, but that was always and still is fun for me. We probably all know someone who has an extensive cookbook collection, or boxes and card files filled with recipes. My mom used to say “I know right where it is,” and then pour through files of recipes until she pulled the right one out. Great memories!
Pumpkin Pie Squares
I was serious when I said that the crust and the topping were recipes worth keeping. My wheels have been turning with ways to use this crust. It’s a simple mixture of flour, oats, brown sugar and a little butter. You will love how this dessert cuts when serving.
I’ve seen variations on this recipe; the difference with this one is the amount of filling. This recipe will fill a 13 x 9 x 2 in., baking pan, and with the topping added, the finished squares are almost level with the top. I love how you can take pure pumpkin, add cinnamon, cloves, and ginger and come up with such a fabulous taste. Of course, there’s sugar and milk, but the spices make it!
For the topping, your toss chopped pecans in butter and brown sugar. What’s not to love about that? Keep the topping recipe for your next pie. I can just taste it on top of apples. Yum.
Squares – You Pick The Size
What I love about this recipe and any recipe in a rectangular or square pan are the options you have for serving sizes. I’m showing them cut in a traditional square and I cut smaller pieces for Maggie to take to work. For the workplace a quick bite size on the run is perfect. There’s nothing like sweets in the lunchroom.
Pumpkin Year Round
We think more about pumpkin in the fall and winter months, but you see pumpkin pie year round at gatherings like fish fries and picnics. So, the next time you’re asked to make a dessert, consider making this recipe and you’ll get rave reviews!
Thanks so much for stopping by, Rose
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- Libby’s All Natural Pumpkin
- Pet Evaporated Milk
- Bob’s Red Mill Gluten Free Rolled Oats
- Pyrex 9 X 13 Baking Pan
- Amco Stainless Steel Measuring Spoons
- 1 cup all-purpose flour
- ½ cup quick-cooking oats
- ½ cup packed brown sugar
- ½ cup butter
- 2 cans (15 ounces each) pumpkin - I used Libby's 100 % pure pumpkin.
- 2 cans (12 ounces each) evaporated milk
- 4 eggs
- 1½ cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup packed brown sugar
- ½ cup chopped pecans
- 2 tablespoons butter softened
- Combine the first four ingredients until crumbly and press into a greased 9 X 13 baking pan.
- Bake at 350 degrees 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 the top.
- Bake 20 minutes longer or until a knife inserted near the center comes out clean. I needed at least 5 more minutes.
- Stir in the refrigerator.