Pumpkin Pie Squares

Submitted by Hazeleyes

"This dessert is a fall favorite at our house...just like having a piece of pumpkin pie, only better!"

 

• Ready In: 50mins
• Ingredients: 15

ingredients

• Crust

• 1 cup flour
• 1⁄2 cup brown sugar
• 1⁄2 cup oatmeal
• 1⁄2 cup softened butter

• Filling

• 2 cups canned pumpkin
• 13 1⁄2 ounces evaporated milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 2 eggs, beaten
• 3⁄4 cup white sugar

• Topping

• 2 tablespoons melted butter
• 1⁄2 cup chopped pecans
• 1⁄2 cup brown sugar

directions

1. Mix together the crust ingredients and press in a lightly greased 9"x13"pan. Bake for 15 minutes in 350 degree oven.
2. In a large bowl, combine the filling ingredients, and beat well with a mixer.
3. Pour onto hot crust and bake for 20 more minutes.
4. Stir together the topping ingredients, and sprinkle on top of filling.
5. Bake for 20 more minutes.
6. Let cool, and cut into squares. Serve with whipped cream.

Reviews

[Southern Transplant]

Hazeleyes, our family loved this too, and I like the fact that it is so easy and makes a large pan. Thanks for sharing another of your delicious recipes!

 

[Zanni]

Love it love it love it! The only change I made was to add 1/4 tsp nutmeg. My oven may be wonky, but it seems like the crust gets a little too brown if I leave it in for more than 10 minutes. This couldn't be any easier or yummier, I've made it twice in the last two weeks for family get togethers and I plan to make it all season.

 

[MollyJ]

I have this recipe exactly and it is a great recipe for the holidays if you want the pie taste without the crust challenge. A dollop of whipped cream completes the effect and it is wonderful.

 

[MelinOhio]

I don't thinkI can ever make pumpkin pie again. This is the best pumpkin recipe I have ever made. My whole family loved it. Thanks, this is going in my better than 5 stars cookbook. Melody

 

[misstasty]

I made this for a halloween themed morning tea at work. That it is cut into squares rather than wedges made it perfect for this. It was easy to make, and tasted great. The topping is lovely (trying to think were else I could use this)! I'm in Australia, and I don't think that canned pumpkin exists here, so just used fresh pumpkin (steamed and pureed). Thanks for sharing.