Pumpkin Pie Squares

Pumpkin Pie Squares

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Susie Dunnington


These are great for the fall.


★★★★★ 1 vote

2 dozen
20 Min


  • 1 c
    sifted flour-all purpose
  • 1/2 c
    quick cooking rolled oats
  • 1/2 c
    light brown sugar firmly packed
  • 1/2 c
    butter or regular margarine
  • 2 c
  • 2
  • 3/4 c
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 c
    chopped pecans
  • 1/2 c
    light brown sugar firmly packed
  • 2 Tbsp
    butter or regular margarine
  • 1 can(s)
    131/2 oz evaporated milk

How to Make Pumpkin Pie Squares


  1. Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter; mix until crumbly. Press into ungreased 13x9x2-inch pan. Bake 350 oven for 15 minutes.
  2. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves in bowl; blend well. Pour into crust. Bake in 350 oven 20 minutes
  3. Combine pecans, 1/2 cup brown sugar and 2 Tbsp. butter; sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan on rack and cut in 2-inch bars. Serve with whip cream or ice cream.

Printable Recipe Card

About Pumpkin Pie Squares

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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