Pumpkin Pie Squares
Transform your fall dessert game with these irresistible Pumpkin Pie Squares, a delightful twist on the classic pumpkin pie that’s perfect for any gathering! Featuring a buttery, melt-in-your-mouth shortbread crust, a silky-smooth pumpkin filling spiced with cinnamon, nutmeg, and ginger, and a golden oat-pecan crumble topping, this dessert balances cozy autumn flavors and textures in every bite. Easy to prepare in a 9x13-inch pan, these pumpkin squares are ideal for serving a crowd, saving you from the hassle of rolling out pie dough. Serve them chilled or at room temperature for a convenient and crowd-pleasing treat. Whether you're hosting a holiday dinner or craving a seasonal indulgence, these Pumpkin Pie Squares are a must-try addition to your fall baking lineup!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, melted
- 1.5 cups pure pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp salt
- 0.75 cups old-fashioned oats
- 0.5 cups light brown sugar, packed
- 0.5 cups chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easier removal.
In a medium bowl, combine 1.5 cups of all-purpose flour and 0.5 cups of granulated sugar. Stir in the melted butter and mix until the ingredients come together to form a crumbly dough.
Press the dough evenly into the bottom of the prepared baking dish to form the crust. Bake for 15 minutes, then remove from the oven and set aside.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth and creamy.
Pour the pumpkin mixture over the pre-baked crust and spread it out evenly using a spatula.
In another bowl, combine the oats, brown sugar, 0.5 cups of all-purpose flour, and pecans (if using). Stir in 0.25 cups of melted butter until the mixture is crumbly.
Sprinkle the crumb mixture evenly over the pumpkin layer.
Bake in the preheated oven for 35 minutes or until the topping is golden brown and the filling is set. A knife inserted into the center should come out clean.
Let the pumpkin pie squares cool completely in the pan before slicing into 12 equal squares. Serve chilled or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
