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!
Tools I Used to Make This Recipe:
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
[convertkit form=1811677]
Did you make this recipe? Please give it a star rating below!
Did you make this recipe? Please give it a star rating below! 
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.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
Highly recommended! This is so delicious and really easy to make! Will surely make this again, thanks a lot for sharing your amazing recipe!
I love the idea of bars instead of a pie. So much easier to cut:)
Thanks, I think so too!
I’m so excited about that pie crust! Perfect for my gluten-free eaters! Thanks so much for sharing your delicious recipe.
Am I reading recipe right calls for 2-14oz. cans of condensed milk, and 2-15oz. cans of pumpkin?
Yes, that is correct.