Name: Pumpkin Pie Squares
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 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); 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

This post may contain affiliate links. For more information, read my disclosure policy here.

Pin279

Share71

Yum33

383 Shares

JUMP TO RECIPE PRINT RECIPE

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!

This post may contain affiliate links. For more information read my disclosure policy.

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.

MY LATEST VIDEOS

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:

Did you make this recipe? Please give it a star rating below!

PRINT RECIPE PIN RECIPE

0 from 0 votes

Pumpkin Pie Squares

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Dessert

Servings: 8

Author: Christina Hitchcock

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.

Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!

Helpful Tips for All Recipes on It Is a Keeper

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.