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Pumpkin Pie Squares

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Pumpkin Pie Squares from How Does Your Garden Grow? {www.thefarmgirlgabs.com}

Fall is in full swing here at Russo’s. It is a hectic time of year here on our farm, but also one of my favorite seasons. Acres of pumpkins in our fields are ready to be picked and sold in anticipation for Halloween and Thanksgiving. It truly is the time of year when our harvest is bountiful and plenty. Fall in our house also means plenty of pumpkin recipes to make, bake and share. This Pumpkin Pie Squares recipe is one my mom has been making as long as I can remember.

Pumpkins at Russo's Fruit & Vegetable Farm
Pumpkins at Russo’s Fruit & Vegetable Farm

Pumpkin Pie Squares are a twist on a classic pumpkin pie. What’s the twist you ask? These bars are made in a sheet pan with a sweet, buttery and crunchy oatmeal crust. In addition, they have a nut topping which give the bars an extra tasty crunch. They are delicious. Dear daughter Gabrielle absolutely LOVES pumpkin pie and this is one of her favorite pumpkin desserts. I hope you enjoy it as much as she does.

Pumpkin Pie Squares - Feature

Pumpkin Pie Squares
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
 
Traditional pumpkin pie in a bar form with a delicious oatmeal crust.
Course: Dessert
Servings: 15
Author: Melissa Russo / thefarmgirlgabs.com
Ingredients
  • 1 cup flour
  • 1/2 cup. quick-cooking oatmeal
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter
  • 1 - 15 oz. can Libby's pumpkin or 2 cups fresh
  • 1 - 12 oz. can evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup brown sugar packed
  • 2 tablespoons butter
Instructions
  1. Pre-heat oven to 350 degrees
  2. Combine flour, oatmeal, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly, using a mixer on low speed.
  3. Press into greased 13 x 9 pan.
  4. Bake at 350 degrees for 15 minutes. Remove from oven and set aside.
  5. Combine pumpkin, milk, eggs, sugar, salt, pumpkin pie spice and vanilla in mixing bowl.
  6. Pour into crust and bake for 20 minutes.
  7. While squares are baking, combine nuts, 1/2 cup brown sugar, and 2 tablespoons of butter.
  8. Sprinkle topping over pumpkin squares. Return to oven and bake for an additional 15-20 minutes until pumpkin filling is set.
  9. Cool completely and cut into 15 squares.

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25 Comments

  1. Yum! Fall is my favorite time of the year (for many reasons), but I adore pumpkin so much that I love having a multitude of ways to eat it. Your pumpkin squares look fantastic. I’m imagining myself munching on one while sipping a hot cup of coffee or chai tea. 🙂

  2. Those look delicious, and your photography is amazing too! I’m looking forward to the fall flavors at the farmer’s market! I’d love to try making these! Thanks so much for sharing them with us at Foodie Fridays! Pinning!

  3. Yummy…I love pumpkin. I actually have a Pinterest board specifically for nothing but pumpkin uses. Pinned your post. I ate 8 sugar pumpkins last winter and hope to get a dozen this year. What a delicious way to eat healthy from fall through winter into spring.

  4. What a simple and delicious way to use pumpkin in a non-pie:) Thanks for stopping by our Happy Holidays Link Party – be sure to join us again this week (beginning on Saturday at 7 pm ET) and every week through the holidays.

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