Pumpkin Pie Squares

Pumpkin Pie Squares

Yield: 12-15 Squares

Image of 3 pumpkin pie squares with whipped cream piped on top. Orange and red speckled table cloth with leaves  and a cup of tea in the background.



  • 1 Cup Sifted Flour
  • 1/2 Cup Firmly Packed Brown Sugar
  • 1/2 Cup Quick Cooking Rolled Oats
  • 1/2 Cup Butter

Pie Filling

  • 2 Cups Pumpkin Puree
  • 1 Large Can of Evaporated Milk
  • 2 Eggs
  • 3/4 Cup Sugar
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Cinnamon
  • 1/2 Tsp. Ginger

Caramelized Nuts

  • 1/2 Cup Finely Chopped Nuts(We used pecans.)
  • 1/2 Cup Firmly Packed Brown Sugar
  • 2 Tbs. Butter


Mix together dry ingredients for crust then cut in butter. Pat into bottom of 9 x 13 pan. Bake for 15 minutes at 350 Degrees.

Mix ingredients for filling, then pour over baked crust. Bake for approximately 25 minutes at 350 degrees.

Now mix ingredients for Caramelized Pecans then sprinkle over par-baked pie filling. Bake for another 15 to 20 minutes or until filling is fully set. Can be served with whipped cream, ice cream, or plain.

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