Pumpkin Pie Squares

  • Prep Time: 10 mins
  • Total Time: 1 hrs 35 mins
  • Yield: 16-20 servings.
  • Ingredients

  • 1cupall-purpose flour
  • 1/2 cupquick-cooking oats
  • 1/2 cupbrown sugar, packed
  • 1/2 cup butter or 1/2 cupmargarine
  • FILLING

  • 2 (15ounce) cans pumpkin
  • 2 (12ounce) cans evaporated milk
  • 4eggs
  • 1 1/2 cupssugar
  • 2teaspoonscinnamon, ground
  • 1teaspoonginger, ground
  • 1/2 teaspoonclove, ground
  • 1teaspoonsalt
  • TOPPING

  • 1/2 cupbrown sugar, packed
  • 1/2 cuppecans, chopped
  • 2tablespoons butter or 2tablespoonsmargarine, softened
  • Directions

  • Combine the first four ingredients until crumbly; press into a greased13″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; pourover 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.
  • 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!”

  • “Very delicious and perfect party food. Had a nice flaky crust and tasted just like pumpkin pie. I think I will make this for Thanksgiving because it serves more people than a regular pie. Thanks Nurse Di.”

  • “This was the perfect Thanksgiving dessert. My family and I thought it was wonderful. Tastes just like spicy pumpkin pie but so much easier to make. Thank you Nurse Di!!”

  • “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!”

  • “We had lots of folks over for Thanksgiving. I made this instead of pumpkin pie because it makes a large amount. Tasted just like a great spicy pumpkin pie too. The entire Wilson family thanks you.”

  • “This is excellent! I took it to a party and everyone love it. We like it better than regular pumpkin pie even. I made it with half the filling as Pam-I-Am suggested, and liked the thickness. I made this a second time (hubby’s request vs regular pumpkin pie!) and increased the topping slightly, also adding a little flour (maybe 1T) to the topping mix which kept it from being runny.”

  • “SOOOOO GOOD!!! Be sure to grease the pan, I didn’t. I will make this EVERY Thanksiving! Thank You!”

  • “These are delicious, but the cooking time is way off. I followed the instructions to the letter, and no way was it close to being ready after baking for 45 minutes, adding the topping, and baking another 20 minutes. It took an additional 20+ minutes before the center wasn’t jiggling anymore.”

  • “Excellent, I never bake and I have decided to use this website and take a chance. It is not hard to make and it looks and tastes like I am a professional. Thanks!”

  • “The year this recipe was printed in Taste of Home magazine, I made it for Thanksgiving.For every Thanksgiving since, It has replaced our traditional pumpkin pie.”

  • “Fabulous, rich and decadent!!Thank you for a wonderful pumpkin dessert to go along with the pies this year on our Thanksgiving dessert table!!Everyone said this is a ‘repeat’in our Family…that’s a good thing!!
    Thanks again for sharing.”

  • “This is amazing!! I don’t know if we can get canned pumpkin here, so I just microwaved, pureed then sieved pumpkin which worked great. Yum yum, thanks for sharing!!”

  • “This is a great recipe- the flavor is like pumpkin pie, but in a handy bar form- it was perfect for my office party, and it got rave reviews- everyone wanted the recipe! thanks so much for posting it, I’ll be making it many more times.”

  • “Made this for Thanksgiving because I couldn’t decide between pumpkin bars with icing or pumkin pie and this seemed to be the best of both worlds. I made as directed, but wish the filling would hold up a bit better.I made a day early and first day was great (we sampled some with breakfast-great with coffee by the way!).The second day the crust was not as crisp, the filling seemed to weep a bit.I would maybe add an egg or two next time to the filling, maybe this would bind it together and make more custardy?Maybe double the topping next time too and add a couple tablespoons flour or oatmeal?Either way, it was great and enjoyed by all~”

  • “I love and hate this recipe!!It’s wonderful, but my husband has to have pumpkin bars and my son insists on pumpkin pie — double work, double calories, LOL!! But what’s a good wife and mom supposed to do, right?”

  • “I wasn’t sure my bars were going to turn out at first.Fortunately, I went back and read many of the other reviews and was relieved I wasn’t the only one having issues.The batter is very runny and took at least twice as long to bake as the directions called for.I too would have doubled or tripled the topping.In the end, once it cooled the bars were delicious.They ended up being worth the wait.Thank you!”

  • “4.5 stars. Great flavor. I reduced sugar a bit (used all brown sugar, measured according to the recipe but not very pack), added salt to both the crust and the topping, doubled the topping and added 2 tbsp flour (despite the addition, the topping was still a little runny). I also used most (but not all) of the 12oz milk (I think it depends on how thick your pumpkin puree is). Both the crust and the topping are not crispy.”

  • “sally grosserode has this recipe also im glad you posted this lol”

  • “Good recipe.The overall flavor was very good and the texture was nice.Would probably double the topping if I made it again, mine seemed to be lacking crisp.Will definitely make again.”

  • “Excellent recipe.I halved the filling and it bakes up perfect.The residents I made these for loved them.”

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