Williams Sonoma Pumpkin Dessert Squares
Indulge in the warm, spiced flavors of autumn with Williams Sonoma Pumpkin Dessert Squares, a delightful twist on classic pumpkin pie. This irresistible recipe features a buttery crumb crust paired with a velvety pumpkin filling, infused with cinnamon, ginger, and nutmeg for a perfectly balanced spice profile. A crisp topping of the reserved crumb mixture and chopped pecans adds a delightful crunch to every bite. Easy to prepare and bake in just over an hour, these dessert squares are perfect for holiday gatherings, potlucks, or as a comforting treat any time of year. Serve them chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent finish. Perfect for pumpkin lovers, this recipe is the ultimate way to savor the season!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup unsalted butter, melted
- 1 cup pumpkin puree
- 0.75 cup evaporated milk
- 2 pieces large eggs
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup pecans, chopped
- whipped cream or vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal.
In a medium-sized bowl, mix together the all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 3/4 cup melted butter until the mixture resembles coarse crumbs.
Press two-thirds of the crumb mixture into the bottom of the prepared baking pan to form the crust. Set the remaining third of the mixture aside for the topping.
In another large bowl, whisk together the pumpkin puree, evaporated milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth and well combined.
Pour the pumpkin filling mixture evenly over the crust in the pan.
Sprinkle the reserved crumb mixture evenly over the top of the pumpkin filling, followed by the chopped pecans.
Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick inserted into the filling comes out clean.
Allow the dessert squares to cool completely in the pan on a wire rack, about 1 hour.
Once cooled, cut into squares and serve. For added indulgence, top with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 392.3 g | 143% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 230.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 906 mg | 70% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1889 mg | 40% | |
*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.
