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Pumpkin Pie Squares


"A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat."
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55 m servings 134 cals
Original recipe yields 24 servings (1 - 9x13 inch dish)


  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 101 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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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 228
  1. 265 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 accl...

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 wh...

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 minut...

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.Th...

This is a fantastic recipe, but my experience may help you decide whether you want to double the crust, double the pumpkin filling, or keep the recipe as is... I made this twice in a span of thr...

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.

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!

Excellent! Tried them at a Halloween party and everyone loved them. I almost did not have enough batter for the crust and may increase it by 1/4. Needed to cook 10 minutes longer than recipe i...