Pumpkin Pie Squares(Recipe Served At Club Meetings)
Sweet and spicy pumpkin pie squares with a crumbly oat crust and nutty topping, perfect for fall gatherings and holiday celebrations, offering warm flavors and satisfying texture.
Ingredients
- 1 c. flour ⓘ
- 1/2 c. quick-cooking rolled oats ⓘ
- 1/2 c. brown sugar, firmly packed ⓘ
- 1/2 c. margarine ⓘ
- 1 (16 oz.) can pumpkin (2 c.) ⓘ
- 1 (13 oz.) can evaporated milk ⓘ
- 2 eggs ⓘ
- 3/4 c. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1 tsp. cinnamon ⓘ
- 1/2 tsp. ginger ⓘ
- 1/4 tsp. cloves ⓘ
- 1/2 c. walnuts, chopped ⓘ
- 1/2 c. brown sugar, packed ⓘ
Instructions
- Combine flour, oats, 1/2 cup brown sugar, and margarine in a bowl.
- Mix until crumbly.
- Press into a 13 x 9 x 2-inch ungreased pan.
- Bake at 350°F (175°C) for 15 minutes.
Tips & Substitutions
For a gluten-free version, substitute the flour with a gluten-free blend. You can also use coconut oil in place of margarine for a dairy-free option. If you prefer a sweeter crust, increase the brown sugar slightly. Make sure to mix the crust ingredients thoroughly until crumbly, ensuring an even texture for the base.
Serving Suggestions
These pumpkin pie squares are delightful served with a dollop of whipped cream or a scoop of vanilla ice cream. They pair wonderfully with a warm cup of spiced tea or coffee. For additional flavor, sprinkle with chopped walnuts or serve alongside a slice of German Chocolate Earthquake Cake for a varied dessert platter.
Storage & Reheating
Store any leftover pumpkin pie squares in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave them for 15-20 seconds or place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Squares(Recipe Served At Club Meetings) contains roughly 1691 calories, with 25g protein, 255g carbohydrates, and 69g fat. It is an excellent source of dietary fiber (62% of the Daily Value), iron (59% of the Daily Value), and calcium (52% of the Daily Value). Note that it is relatively high in sodium, at 2711mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth, yielding about 2 cups. This will give your squares a fresher taste and rich texture.
How can I make these squares more festive?
To add a festive touch, consider mixing in some dried cranberries or raisins into the filling. You can also sprinkle a bit of nutmeg or additional cinnamon on top before baking for an aromatic flavor boost that’s perfect for fall.
What can I substitute for the eggs to make it vegan?
To make this recipe vegan, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit until gelatinous). This will help maintain the texture while keeping it egg-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).