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Pumpkin Pie Squares

Pumpkin Pie Squares

"This recipe includes an oatmeal crust, pumpkin custard and a chopped nut topping."
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servings 176 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  3. In a large deep metal bowl, beat egg whites until soft peaks form.
  4. Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
  5. Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

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Read all reviews 64
  1. 83 Ratings

Most helpful positive review

Check please…… you are going to think you just finished your dissert at a fancy restaurant when you make these pumpkin squares! My husband is in love with this recipe as am I. Please don't make ...

Most helpful critical review

This recipe turned out horrible. I don't know if I did something wrong or what. The topping melted all over the top into a liquid goo and seeped down into the crust so that it turned soft. If an...

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Most positive
Least positive

Check please…… you are going to think you just finished your dissert at a fancy restaurant when you make these pumpkin squares! My husband is in love with this recipe as am I. Please don't make ...

These squares are delicious. A bit hit around thanksgiving. I doubled the recipe and tried to cook in a 9X13 pan and it didn't work out to well. I had to cook anout 25 min longer than called ...

I prefer to serve this warm, while the topping is nice and crunchy, as an on-the-plate dessert. It's great with whipped cream or non-dairy topping, and gets rave reviews every time. To save time...

Very good! Everything is perfect as is (i.e. there is just enough streusel topping, despite other's advice to double it) and works very well together (i.e. crust, custard and topping). Made thes...

Awesome fall dessert!! I switched up the flour vs. oats ratio for the crust and used 1 c. oats and 1/2 c. flour. I always cut back on the sugar and only use about 1/2 of what the recipe calls...

These are so yummy. I used two whole eggs instead of the egg whites simply because I'm lazy and didn't feel like separating the eggs. Also added about a 1/4 cup of rolled oats to the topping.......

I'm not a huge pumpkin fan but I still liked these. They were a big hit at work.

Everyone really liked this.

This recipe is pretty good. I'm not sure about the crust, though. I made it with regular oats, since the recipe didn't specify what type to use. I found that the regular oats gave the crust a st...

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