Without the need for a crust to be rolled out, these delectable pumpkin pie squares are just as tasty. a tasty Halloween treat and snack.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch dish |
Ingredients
- ½ cup butter, softened
- ½ cup brown sugar
- 1 cup all-purpose flour
- ½ cup rolled oats
- 2 eggs
- ¾ cup white sugar
- 1 (15 ounce) can pumpkin
- 1 (12 fluid ounce) can evaporated milk
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9×13-inch baking dish.
- Bake in the preheated oven for 15 minutes, until toasted.
- 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.
- Bake in the preheated oven for 20 minutes, until set. Let cool before cutting into squares.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 101 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I used 3 medium eggs. I also used self-rising flour because that’s what I have. That gives this a smidge more height. Worked great! I think it is perfect as-is recipe as well. Very easy! This crust takes 5 minutes to stir, and then press into a buttered pan. (Definitely butter the pan, I did try both ways). While it par-cooks for 10 minutes, the rest of the pumpkin filling comes together in that next 10 minutes. Very low stress. Grateful that I don’t have to roll-out pie crust and can make these in flat squares that I can share with others.
Me and my friend tried this and it was great! I didn’t measure the spices and added a lot of cinnamon, and i could still barely taste it. And maybe next time I will cook the crust 5-10 minutes longer. This recipe is definitely a keeper!!!! it is WAY easier to make this rather than pie, and tastes almost exactly the same!!!
Yum! I made these as the recipe called out and added 8 minutes extra to the final bake time, just to make sure the center was completely set/baked. These are delicious and I will definitely be making them again! Thanks for sharing the recipe!
Love this recipe as is, and with baked sweet potatoes replacing the pumpkin. Love it so much I’ve make it multiple times in the last few months with the potatoes (it’s sweet potato season on the farm!). I’ve made them lactose free as well using soy milk/soy milk powder instead of evaporated milk and coconut butter instead of butter. I’ve also made it with a mix of brown and white sugar, just brown sugar, added vanilla, or melado (sugar cane syrup) as a sweetener. Today I added some shredded coconut to the crust. If I have extra potatoes I just add a bit more milk and an extra egg, it takes a little longer to bake. Definitely an excellent base recipe and a keeper!
I have made a couple of times. I did not change anything on the recipe, but it definitely took longer then 20 minutes to cook, and I only precooked crust for 5 minutes. Everybody loves it, especially the crust.
I have made this recipe twice now exactly as instructed. I had plenty of crust for the bottom of the pan and I received rave reviews from all. I wouldn’t change a thing. Thank you
I substituted 1 cup of gluten free rice flour and added a couple of twists from the black pepper mill. They were absolutely delicious!
Excellent! I made a double crust based on comments. Just a bit hard to cut through.
Haven’t made it yet. Waiting for Thanksgiving. Yummy.
I tried it exactly as written, and it was great! I don’t know if the crust quantities have been rewritten, but there is absolutely plenty of crust to cover a 9×13 pan. I used rolled oats (as specified in the recipe), which I’ve learned is not the same as oatmeal. Oatmeal cooks faster than rolled oats, so maybe that’s why others had problems with their crust burning after 15 minutes. I did have to leave the pumpkin topping in for 30 minutes rather than 20, but other than that, it was a delicious dessert as written, and I received lots of compliments on it!
I will cut crust ingredients to half and use 9” pan. The filling was not much thicker than the crust using a 9×13 pan. I like thicker pumpkin and less crust. I also added 1/4 teaspoon cardamom tp pumpkin filling.
Just made this and it was excellent! Not sure why so many are having trouble with the crust. I followed as written and it turned out perfect. What I would highly recommend is to add all crust ingredients into a bowl adding the butter last , do not cream butter and sugar first as suggested. Work crust together with a fork like you are making a crumble and press into the pan. There was plenty of crust to fit into a 13×9 pan. I checked the crust after 10mins and then baked for another 5mins. I baked the pumpkin topping for 20mins and chilled for about 3 hrs. My family loved it !!
I will definitely make this again. It was like a pumpkin pie and custard mixed. The only thing I wasn’t crazy about and needs some work is the crust. I didn’t feel like the two married too well. The crust had a very definite flavor and I tasted it above and separate from the pie portion. I was the only one who had anything negative to say so maybe it was just me. They were really, really good!
I HATE when people change the recipes…okay with that being said…I changed the crust! I used graham crackers and chopped pecans. I used 1 sleeve of grahams 1 1/2 sticks of butter and about 3/4 cup crushed pecans. I melted the butter in a 9×13 pan in the oven just until melted. While that was melting I crushed up the grahams added the crushed pecans and about 1/4 cup sugar. When the butter was melted I added the crumbs and made certain they were patted down well. Baked them about 10mins just until light brown. I let it set until cool then added the filling of which I did double. Yummmmy!!!
I make It every year and its delicious and the family loves it too!
This tasted wonderful! I loved the crust. I have a glass pan slightly smaller than 9×13. I had plenty of crust to fill it. Followed the recipe exactly. Cooking time was different. I have a convection oven and I had to cook it 35 extra minutes.
Followed the receipe Except I had to use ED Smith pie filling thus skipped the spices., I didI add 1/8 tsp Chinese 5 spice. No issues with the crust amount or baking time. Used the 9 X 11 pan sprayed with Pam with flour for baking. This was a test run for our museum bake sale next week. This one will disappear right here at home! Very good quick way to get my pumpkin pie fix. My youngest son is going to really like this. I served it with whipped cream and a sprinkle of cinnamon. Oh the bake time was 35 mins. in our oven.
Made this tonight and we all loved it! So yummy and so festive. We will have this again soon!!!
I made three sets. I promised a 10 year old boy I would make pumpkin pie with him. He was so happy with the recipe. Will definitely do this recipe again.
Delicious. I made these into heart shaped cupcakes. I followed the advice of making sure the crust is cold (i put the tray in the freezer for 10 minutes) and it came out nice and crunchy. I had to cook them for about 50 minutes.
Loved this recipe! My kids loved it and this inspired me to make it for church. We gave muffin size pies out and it was definately a favorite. Needed to make the batch of crust a little larger as it wasn’t enough crust but overall it was delicious.will make it again for thanksgiving