This recipe for Pumpkin Pie Squares is one of my favorite Thanksgiving menu recipes. It’s very similar to a traditional pumpkin pie recipe…but better!
If you love pumpkin pie, you will go nuts for these Pumpkin Pie Squares. These guys take Pumpkin Pie up a few notches.
I think it’s the crust that I like best. It’s chocked full of oats and pecans and it makes such a yummy base for the pumpkin pie filling. These squares are easy to make too. You don’t have to fuss with a pastry crust as you do with traditional pumpkin pie.
I made this recipe on WNEP’s Home & Backyard program. You can watch the segment here. I also shared my recipe for Rosemary Roasted Sweet Potatoes, too! Check out that segment here.
If you are looking for a new dessert this holiday season, why not give these Pumpkin Pie Squares a try! You’ll be glad you did!
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Did you make this recipe? Please give it a star rating below!
Did you make this recipe? Please give it a star rating below! 
Pumpkin Pie Squares
Ingredients
Crust:
- 1 1/4 cups flour
- 3/4 cups old fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup pecans - chopped
- 2/3 cup butter - melted
Filling:
- 4 eggs
- 2 oz cans solid pack pumpkin - 15 each
- 2 oz cans sweetened condensed milk - 14 each
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Combine all of the crust ingredients in a large bowl. Mix until completely combined.
- Press into the bottom of a 10 inch x 15 inch rimmed baking sheet.
- Bake for 15 minutes or until crust turns a light golden color.
- Meanwhile, mix all of the filling ingredients together in a large bowl.
- Pour onto baked crust.
- Bake for 30-35 minutes or until a cake tester inserted into the center of filling comes out clean.
- Allow to cool and serve with whipped cream.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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