Pumpkin Pie Squares
Pumpkin pie squares are baked to perfection in a rectangle baking dish, with a sweet oat crust and caramelized nut topping. This is an ideal pumpkin dessert for a crowd . . . and the leftovers are just right to enjoy for breakfast.
Pumpkin Pie Squares
Step 1: Crust
Preheat oven to 350F.
To a medium mixing bowl, add:
1 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
2 Tbsp sugar
Sift together. Using a fork, cut in:
1/2 cup butter, softened
Once well combined, dump into a 13”x9” baking pan. Use the fork to press into an even layer for the crust.
Bake at 350F for 10 minutes.
While baking, continue to Steps 2 & 3.
Step 2: Filling
To a bowl of a stand mixer, add:
1 (15 oz) can pumpkin pureé
3/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Turn mixer to low speed until combined. Add:
2 eggs
Mix on low speed until combined, scrape sides. Add:
1 (12 oz) can evaporated milk
Turn mixer to low speed, allowing the mixer to stir until evenly incorporated.
Set aside.
Step 3: Topping
To a small mixing bowl, add:
1/2 cup brown sugar
1/2 cup walnuts, coarsely chopped
2 Tbsp butter, softened
Stir together until combined.
Step 4: Assemble & Bake
Pour the prepared pumpkin filling (Step 2) over the baked crust.
Spoon the topping (Step 3) over the pumpkin layer, evenly distributing until all the topping is added.
Return the filled 13”x9” pan to the oven.
Bake at 350F for 20-30 minutes, until a toothpick comes out clean.
Allow to cool completely, cut into squares and serve.
Brenda’s tips:
Serving size: 12 (3”) squares
*Substitute for evaporated milk: 1/2 cup yogurt + 1/4 cup heavy cream
Prepare 1.5x the recipe for a sheet pan (15”x10” pan)
Window to B’s kitchen . . .
