Pumpkin Pie Squares

These are almost better than pumpkin pie! We think they taste like fall, but one of my brothers said he didn’t mind when we made them. =)

Pumpkin Pie Squares

Pumpkin Pie Squares


1 cup flour

1/2 cup oats

1/2 cup brown sugar, firmly packed

1/2 cup butter, softened


1 (15-oz.) can solid-pack pumpkin

1 (11-oz.) can evaporated milk

2 eggs

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves


1/2 cup chopped pecans

1/2 cup brown sugar, firmly packed

2 T. butter, softened

1. Combine flour, oats, 1/2 cup brown sugar, and 1/2 cup butter; mix until crumbly. Press into ungreased 13×9-inch pan. Bake at 350 degrees for 15 minutes.

2. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger, and cloves in bowl; blend well. Pour into crust. Bake at 350 degrees for 20 minutes.

3. Combine pecans, 1/2 cup brown sugar and 2 T. butter; sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set (may be a little jiggly). Cool in pan on rack and cut in 2-inch squares. Yield: 2 dozen squares

This recipe also came from Farm Journal’s Best-Ever Recipes cookbook. Enjoy!

Do you have any REALLY GOOD pumpkin recipes you’d like to share? I’d love to post them! Just leave them in a comment or e-mail me at seamstressrach@gmail.com. Thanks!


This is a multiple-choice poll, so pick all your favorites! =)


One thought on “Pumpkin Pie Squares

  1. BethAnn says:

    Ooo! I had to put other…I liked most of those, but my main one is the geese flying over when I’m outside, and when the air is so clear..yum….just wonderfully beautiful!

    Ooo. You NEVER fail Rachel. To make me hungry…yummy yum! 🙂

    ❤ you!

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