Pumpkin Pie Squares
Not long after we were married, Merri Ann found this recipe for pumpkin pie squares. I’ve always loved pumpkin pie and so I loved this recipe. It’s easier than pumpkin pie and if you like, you can make a bigger batch.
She made it often. I remember it was her go to recipe for church suppers.
Then I started making it. I have a tendency to tinker with recipes but I don’t remember what I changed here. I’m sure that I changed something. Eventually we created versions for small, medium, and large batches.
We haven’t made this for a number of years so we dusted off the recipe for the test kitchen. The staff and the customers loved it.
We served it with ginger whipped cream, two cups cream whipped with 1/3 cup brown sugar, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of butter rum flavor. There was just enough heat to give it some warmth.
This recipe is worth clipping and saving.
Recipe for Pumpkin Pie Squares
We designed this recipe for a small, a medium or a large batch. Use an 8 x 8-inch baking pan for the small, an 8 1/2 x 13-inch pan for the medium, and a 10 x 15-inch pan for the large.
Preheat the oven to 375 degrees.
- For the crust, cut the butter into the sugar, oats, and flour until crumbly. Press the ingredients into an ungreased baking pan, across the bottom and up the sides. Bake the crust for 15 minutes.
- For the topping, cut the butter into the nuts, flour, and brown sugar. Set aside.
- For the filling, combine all ingredients in and whisk until smooth and all ingredients are evenly distributed. Pour into the baked crust. Bake for twenty minutes and remove from the oven. Immediately, spoon the topping over the filling and bake for another 15 to 20 minutes or until a knife stuck in the center comes out almost clean. Cool on a wire rack. Garnish with flavored whipped cream.
Caramel Spiced Whipped Cream
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