Pumpkin Pie Squares

Pumpkin Pie Squares

57
Amy 0

"This recipe includes an oatmeal crust, pumpkin custard and a chopped nut topping."

Ingredients {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  3. In a large deep metal bowl, beat egg whites until soft peaks form.
  4. Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
  5. Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.
Tips & Tricks
Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

How to Make Pumpkin Cheesecake

Discover the simple trick to perfect, crack-free pumpkin cheesecake.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 57

  1. 75 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
blessed momma
9/6/2007

Check please…… you are going to think you just finished your dissert at a fancy restaurant when you make these pumpkin squares! My husband is in love with this recipe as am I. Please don't make any changes when trying this for the first time, absolutely none are needed! Thanks for the recipe!!!

LISACAM
10/11/2004

These squares are delicious. A bit hit around thanksgiving. I doubled the recipe and tried to cook in a 9X13 pan and it didn't work out to well. I had to cook anout 25 min longer than called for for the custard to set but by that time the outside was overcooked. This is a great recipe but next time I'll stick to single batches.

RCKim
12/13/2007

I prefer to serve this warm, while the topping is nice and crunchy, as an on-the-plate dessert. It's great with whipped cream or non-dairy topping, and gets rave reviews every time. To save time, I don't separate the eggs. Instead, I mix whole eggs with the rest of the custard ingredients and beat for 2 minutes. Also, I like to double the topping. Perfect dessert for cold weather!