How to Make Pumpkin Pie Squares - A Step-by-Step Guide

With fall just around the corner, it's the perfect time to start incorporating the flavors of the season into our baking. And what better way to do that than with a delicious and comforting pumpkin pie dessert? If you love the flavors of pumpkin pie but are looking for a simpler and more portable option, then these Pumpkin Pie Squares are just the thing for you. They are a delightful twist on the classic pumpkin pie, combining a buttery shortbread crust with a creamy pumpkin filling and a hin...

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Ingredients

  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup packed brown sugar
  • ½ cup butter
  • 2 cups pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 2 egg whites
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ cup chopped walnuts
  • ½ cup packed brown sugar
  • 2 tablespoons butter
  • 1 cup whipped cream (Optional)

Information

  • Servings: 24
  • Yield: 1 9x13 pan

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  • Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  • In a large deep metal bowl, beat egg whites until soft peaks form.
  • Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
  • Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.
  • Nutrition

    176 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 19mg
    • Sodium: 110mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 61mg
    • Iron: 1mg
    • Potassium: 141mg