Pumpkin-Pecan Squares

READY IN: 1hr 45mins
Recipe by Steve_G

A layer of pumpkin filling is in between a buttery crust and nutty topping.

Top Tweak by PAULAJEAN

This was good. It tasted like pumpkin pie. The 26 step instructions made it very confusing and difficult to follow. I got so lost I ended up opening a can of sweetened condensed milk instead of evaporated milk. After I realized my mistake I left out the addition of sugar to even out the sweetness of the milk and it turned out pretty good.

Ingredients Nutrition


  1. Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
  2. Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
  3. Line a 9x13 aluminum baking pan with heavy duty foil.
  4. Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
  5. FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
  6. In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
  7. Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
  8. Continue mixing until the dough begins to come together in large clumps.
  9. Press dough into prepared pan about 1/4-inch thick.
  10. Prick the pastry with the tines of a fork or a wooden skewer.
  11. Chill until firm, about 20 minutes.
  12. While the pastry is resting, Place rack in center of oven.
  13. Preheat to 375 degrees F.
  14. Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
  16. Lower oven temp to 350 degrees.
  17. FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
  18. Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
  19. Slowly add sugar/spice mix and beat until well combined.
  20. Pour over HOT crust.
  21. Bake for an additional 20 minutes or until just set and still jiggles in the center.
  23. FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
  24. Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
  25. Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
  26. Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.

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