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Nutrition Facts
Serving Size 1 servings. 164g Recipe makes 16 servings.)
Calories 340
Calories from Fat 129		(38%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 265mg		11%
Potassium 411mg		11%
Total Carbohydrate 48.4g		16%
	Dietary Fiber 1.2g	4%
	Sugars 33.0g
Protein 6.6g		13%
how is this calculated?

Pumpkin Pie Squares

Recipe #3558 | 1¾ hours | 10 min prep | add private note

⁽⁴⁹⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Oct 23, 1999

16 -20 servings. (change servings and units)

Ingredients

1 cup all-purpose flour
1/2 cup quick-cooking oat
1/2 cup brown sugar, packed
1/2 cup butter or margarine

FILLING

2 (15 ounce) cans pumpkin
2 (12 ounce) cans evaporated milk
4 eggs
1 1/2 cups sugar
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon clove, ground
1 teaspoon salt

TOPPING

1/2 cup brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons butter or margarine, softened

Directions

1
Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan.
2
Bake at 350'F for 20 minutes or until golden brown.
3
Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
4
Combine brown sugar, pecans and butter; sprinkle over top.
5
Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
6
Cool.
7
Store in the refrigerator.

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Featured Reviews for This Recipe

From: Chef #264610

On Nov 15, 2009

This recipe is amazing. Rich and creamy like pumpkin pie should be,only this is much easier.Tastes better when cold.

0 people found this review helpful

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From: ShaunaHanners

On Nov 14, 2009

Excellent! I didn't have but 1/4 c. Oats so I added a bit more flour and it was fine. Also I doubled the topping because at first I added to much butter and it was really thick and creamy so I added some more brown sugar and pecans until it was a bit dry, Perfect! I also added a bit of cinnamon to the topping because I LOVE spice! Was Really Great Thanks!!! =-)

1 person found this review helpful

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From: Bev

On Jul 29, 2002

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!

5 people found this review helpful

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From: Pam-I-Am

On Sep 29, 2005

We were having a craving for pumpin pie so I thought I'd give this a try. I made the crust, baked it in my 9 x 13 baking dish and went to make the pumpkin part and ~oops~ I only have 1 can of pumpkin! Sooo...I had to 1/2 the pumpkin mixture. I just reduced the baking time to 30 minutes, put the topping on and 10 minutes was long enough for that. It came out really nice. Actually more the height I had originally expected. So for those of you who want more of a brownie height, just 1/2 the pumpkin mixture. Super yummy!!!! Pam

4 people found this review helpful

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