Pumpkin Pie Squares Recipe - Allrecipes.com
Pumpkin Pie Squares Recipe
  • READY IN 55 mins

Pumpkin Pie Squares

Recipe by  

"A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
  3. Bake in preheated oven 15 minutes, until set.
  4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
  5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2007

Delicious! There's definately not enough crust to cover a pan. I followed the directions exactly and my crust was burned after 15 min. By the end of cooking, it was inedible. But the pie filling was excellent. My recommendation is to double the entire recipe. Bake the crust for only 5 min and add 10-15 min cook time to the pie filling. Once out, let it stand for at least 1/2 hr. Pumpkin sets better over time.

 
Most Helpful Critical Review
Nov 09, 2011

I made this into tarts as there was no way the crust mixture was going to be enough for a 9x13 pan. As it happens, the recipe divided between 24 muffin cups was perfect. I just found the overall result rather bland, especially the crust, which was heavy and flavorless. I think I'll stick to the always rich and flavorful traditional pumpkin pie.

 
Nov 14, 2006

I changed this up a bit. Instead of using a 15 ounce can of pumpkin, I used a 30 oz can, doubled the spices, and baked for 50 minutes. I got a much deeper dish square that has gotten much acclaim.

 
Oct 28, 2003

I loved this recipe! My boyfriend loved it, too! It's about as close as you can come to pumpkin pie without all the laborious steps it takes to achieve a great pie. As I'm health conscious when it comes to recipes, I substituted the evaporated milk with the same amount of soy milk and trimmed the butter by half for the crust. The pumpkin mixture added the perfect amount of moistness to the recipe that no one knew that I'd revised the recipe. Great all around and super quick! Try it--it's the next best thing to pumpkin pie without all the hassle!

 
Oct 28, 2003

A new family favorite!! I found there wasn't enough crust to fit a 9x13 pan. Did anyone else have the same problem? The crust fit better in a 9x9 and I also had to bake the filling for 20 minutes longer to set it.

 
Oct 25, 2005

This is the best pumpkin recipe I've ever tried! My family begs me to make it frequently and it's easy to put together. Some tips: I read a few reviews that the filling didn't get firm enough.This is because the dessert really needs to chill thoroughly. But even then,it's not supposed to be a finger food. Also, I added a litle freshly grated nutmeg and a 1/4 tsp. of pumpkin pie spice. This is absolutely delicious.. I haven't made a pumpkin pie since I found this recipe ! I give it 5 stars !!

 
Nov 25, 2002

Great recipe. Had to bake it for 10 more minutes than the recipe called for, to make sure the pumpkin layer is set. Goes wonderfully with some whipped cream on top. Cool and refreshing, too.

 
Oct 18, 2004

I followed some others' suggestions and put this in an 8x8 pan. That made this dessert very much like pumpkin pie and much less like bars. My pumpkin lover husband loved it though!

 

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Nutrition

  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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