A yummy alternative to pumpkin pie. If you don't care for an oat-based crust, you can make one using 3 cups of graham cracker crumbs mixed with 3/4 cups of melted butter, sweetened to taste.
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Units: US | Metric
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups brown sugar, packed
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 egg
- 3/4 cup brown sugar, packed
- 3 eggs
- 3 cups canned pumpkin puree
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 3/4 teaspoon nutmeg
- 1 cup evaporated milk
- 1To make the base, combine flour, oatmeal, sugar and salt in a food processor.
- 2Add the butter; process until the mixture resembles coarse crumbs.
- 3Transfer the mixture to a medium bowl; stir in the egg.
- 4Measure 1-1/2 cups of the oatmeal mixture; set aside for the topping.
- 5Gently pat the remaining oatmeal mixture into a 13" x 9" baking dish.
- 6Bake at 350 degrees F for 20 minutes or until golden and firm.
- 7To make the filling, beat together the sugar and eggs in a medium bowl.
- 8Beat in the pumpkin, cinnamon, ginger and nutmeg until the mixture is smooth; beat in the milk.
- 9Pour over the base.
- 10To make the topping, combine the reserved oatmeal mixture and chopped nuts in a small bowl.
- 11Sprinkle the mixture evenly over the pumpkin filling.
- 12Bake at 350 degrees F about 30 minutes or until the centre is set.
- 13Let cool in the pan before cutting into squares.
- 14Top each square with a pecan half.
- 15Serve as is or top with whipped cream.
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Nutritional Facts for Pumpkin Pie Squares
Serving Size: 1 (190 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 485.2
- Calories from Fat 195
- Total Fat 21.7 g
- Saturated Fat 9.5 g
- Cholesterol 107.0 mg
- Sodium 388.7 mg
- Total Carbohydrate 67.5 g
- Dietary Fiber 4.1 g
- Sugars 42.4 g
- Protein 8.3 g