Pumpkin Squares

Pumpkin Squares

  • Prep Time: 15 mins
  • Total Time: 1 hrs 10 mins
  • Yield: 24bars

    • About This Recipe

    “Great with coffee.”

    Ingredients

  • 1cupsifted flour
  • 1/2 cupquick-cooking rolled oats
  • 1/2 cupfirmly packed brown sugar
  • 1/2 cup butter or 1/2 cupmargarine
  • 2cupscanned pumpkin
  • 13 1/2 ouncesevaporated milk
  • 3/4 cupsugar
  • 2eggs
  • 1/2 teaspoonsalt
  • 1teaspoonground cinnamon
  • 1/2 teaspoonground ginger
  • 1/4 teaspoonground cloves
  • 1/2 cupchopped pecans
  • 1/2 cuppacked brown sugar
  • 2tablespoons butter or 2tablespoonsmargarine

    • Directions

  • Combine flour, oats, brown sugar and butter in a bowl.
  • Mix until crumbly, using an electric mixer on low speed.
  • Press into a ungreased 13x9x2-inch pan.
  • Bake at 350°F oven for 15 minutes.
  • Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well.
  • Pour into baked crust.
  • Bake for another 20 minutes on 350°F.
  • Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set.
  • Cool in pan on a rack, then cut and serve.

    • Reviews

  • “Very Yummy!! It reminded me of a pumpkin pie with the crust and topping of an crisp. Big hit with my family.”

  • “Very sweet. I’d cut down the sugar next time. The pumpkin filling came out a bit damp for my taste. Gave the impression it was still raw even though it wasn’t. But good flavor! Maybe it will firm up once it cools completely.”

  • “This is THE most awesome pumpkin bar I have ever tasted!It was easy and fairly quick to make.I LOVE the spices, esp. the cloves in this recipe.Yes, it is a bit gooey, but they are too delicious to worry about it.Believe it or not, my family ate them over ice cream!”

  • “Not at all what I expected! It was the consistancy of pumpkin pie- I was hoping for something a little more cake-like. But the taste was good- just not a good bar recipe! I followed the recipe except that canned pumpkin comes in a 15oz can not 2 cups or 16oz and canned evaported milk only comes in 12oz cans, not 13 1/2oz.??? One other confusing thing that I think I guessed right on was the butter. It never states if it should be cold, room temp or melted. For the crust I assumed cold butter which I found easier to “cut in” with a pastey cutter then to use a mixer on (I did try the mixer first). But for the topping I was perplexed. I went with a little warmer then room temp butter which quickly made the brown sugar stick to the nuts and didn’t work as a topping but more like sugared nuts scattered over the top.I liked the taste but I won’t make this again as it is too soft and pie like to be cut into bars. Sorry! “

  • “If I were to make this again, I would cut the sugar an buttertopping,it made it too sweet and a little wet.Also I used 1 can evaporated milk, 12oz ,the pumpkin filling turned out fine.My family didnt care for this recipe at all. They’d rather I make a pumpkin pie.I think they were’nt use to this texture in a bar form.And thats what they didnt like.”

  • “For the pumkin pie lover”s, this is a great alternative!”

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