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Pumpkin Pie Squares

Pumpkin Pie Squares

Pumpkin Pie Squares

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Pumpkin Pie Squares
4.7 rating based on 12,345 ratings
4.7/5 (8)
Course: BarsDifficulty: Medium



An oat crust, pumpkin pie filling, and pecan praline topping. A great update to the traditional pumpkin pie!


  • For the crust:
  • 1 cup sifted all-purpose flour

  • 1/2 cup quick oats

  • 1/2 cup brown sugar, firmly packed

  • 1/2 cup butter

  • For the filling:
  • 2 cups canned pumpkin purée (16 fluid ounces)

  • 1 (12.5 ounce) can evaporated milk

  • 2 large eggs

  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 1-3/4 teaspoon pumpkin pie spice

  • For the topping:
  • 1/2 cup pecans

  • 1/2 cup brown sugar, firmly packed

  • 2 tablespoons butter


  • Make the crust:
  • Preheat oven to 350° F. Combine flour, rolled oats and 1/2 cup brown sugar with 1/2 cup butter. Put in mixing bowl and blend with electric mixer at low speed until crumbly. Press into the bottom of an ungreased 9 x 13-inch pan. Bake 15 to 20 minutes.
  • Make the filling:
  • Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, mix well. Pour over baked bottom and bake 20 minutes more.
  • Make the topping:
  • Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin mixture. Put back in oven for 15 to 20 minutes or until set. Cool and cut into squares.


  • Photographed served on a bed of cranberry orange sauce.


Name & Location
(example: Sue in LA)

These bars are delicious. I followed the recipe and after pressing the bottom layer into the 9x13 pan, it seemed too thin, so I doubled the bottom layer to make it thicker. The next time I make it, I'll probably make it in a 9X9 pan instead so I don't have to double the bottom layer.
- Jen

I will absolutely make this again. I searched many recipes, settled on this one, and delighted that I seem to have choosen wisely - it's not overly rich but has a nice full pumpkin taste. I was worried about that topping being really sweet so cut back on the brown sugar, as I only had dark brown, but it was a nice touch. Also, didn't realize I was out of ginger - will make sure next time I have some, but allspice was ok. THANKS!
- A Baker

This is absolutely delicious! I made it last year & friends are requesting it again this year as well as want the recipe! Warning, they are addictive. Highly recommend, easy to make, I added 6 more minutes in the last step for a high altitude.
- Sally

I love this recipe. It makes a large pumpkin pie with a different twist. Great for holiday gatherings where it is especially good with a whipped topping or just plain as a treat to take to work for that mid-afternoon pick me up for the gang. I have only had rave reviews. Thank you for publishing only the best recipes on the web.. :)
- Joanne

Excellent Squares, also tried with sweet potato. I've added this to my display trays. Thankyou
- Chef Gregoire Bourgeois

I served these pumpkin squares with whipped cream and they were a big hit. They are better than any pumpkin pie I have ever tasted. Very moist and just the right consistency. Everyone wants to recipe!
- A Baker

I have been looking for this for years. My grandma used to make it for my kids because they didn't like crust pies. Every year they would ask for this.
- Lisa

Excellent! Only thing i would change is more butter in the crust and make sure it is mixed in very very well! Otherwise excellent! I added more cinnamon (as usual).
- Janice
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