Pumpkin Pie Squares Recipe - Food.com (2024)

68

photo by Ashley Cuoco

Reviews

1. Why wait for fall when you can satisfy your pumpkin cravings right now? DH is out of town for the week so when he is gone I like to make something special just for myself. This was just what I was looking for! I do love the taste of pumpkin and this recipe is wonderful! Thank you, NurseDi!! It is delicious!

   Bev I Am

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2. Very delicious and perfect party food. Had a nice flaky crust and tasted just like pumpkin pie. I think I will make this for Thanksgiving because it serves more people than a regular pie. Thanks Nurse Di.

   Sunflower

3. This was the perfect Thanksgiving dessert. My family and I thought it was wonderful. Tastes just like spicy pumpkin pie but so much easier to make. Thank you Nurse Di!!

   jerri822

4. I made this for Thanksgiving, as a square substitute for the traditional round pie. Great taste and flavor! I personally enjoyed it more after it was chilled and more firm; I found the topping was still wet and runny, even after a few hours out of the oven at room temp. But the flavor, whether it is chilled or not chilled, is better than plain old pumpkin pie. Thanks, NurseDi!

   TheDancingCook

5. We had lots of folks over for Thanksgiving. I made this instead of pumpkin pie because it makes a large amount. Tasted just like a great spicy pumpkin pie too. The entire Wilson family thanks you.

   Laylagirl

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see 61 more reviews

Tweaks

1. Less cloves ( 1/4 tsp); bake the oatmeal crust 12-15 minutes; and after adding filling, bake 60-70 minutes till knife inserted in middle comes out clean. (If you are making an 8x8 pie, bake oatmeal crust 10 minutes, after adding the filling bake 55-65 minutes.)

   EnjoyGoodFood

2. I think 2 cans of evaporated milk is a bit much. It took way longer than the give time to bake this so that the center was not gooey. I added at least 40 min to the bake time. I may try using a can of sweetened condensed milk instead of the evaporated milk, to get my pumpkin pie filling, the next time I make these. Crust and toping are delicious as is.

   Aries_87

3. I made these for our Thanksgiving dessert and it was a huge hit with the pumpkin pie lovers! I doubled the pecans and used 2T pumpkin pie spice in place of the ginger and cloves. I also used the 2t cinnamon called for because I like my pumpkin nice and spicy. I made this a day in advance so it would be chilled and firm and to my delight the topping was still crunchy! I used all of the filling and cooked it for an extra 10 minutes to ensure that it would be firm (some of the previous reviews made me nervous about that) and it was the perfect texture. I was very pleased with the results!

   HeathersKitchen

4. Johnson....these are the best, great flavor, texture and it makes a lot. I used 2 tablespoons pumpkin pie spice instead of the spices listed....great flavor...thanks...this is a keeper.

   Hugce

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