
Other
Pumpkin Squares
If you enjoy pumpkin pie but are looking for a new way to experience one of fall’s favorite flavors, give this recipe a try. It’s not pie. It’s not cake. It’s simply delicious.

Prep
20 minutes
Cook
55 minutes
Servings
12
Level
Easy
Crust
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar, packed
- ½ cup (1 stick) Challenge Butter
Filling
- 2 eggs
- 1 can (12 oz.) evaporated milk
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 can (15 oz.) solid pack pumpkin
- 2 Tablespoons brandy (or substitute ½ teaspoon vanilla)
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Topping
- ½ cup chopped pecans (or walnuts)
- ½ cup brown sugar, packed
- 2 Tablespoons Challenge Butter
- 2 Tablespoons all-purpose flour
Crust
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1Preheat oven to 350°F.
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2Combine crust ingredients cutting in butter with a pastry cutter or 2 knives. Mix until crumbly.
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3Press into a 13" x 9" x 2" baking pan. Bake for 15 minutes.
Filling
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1Mix together filling ingredients until well blended. Pour onto baked crust and bake for 20 minutes.
Topping
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1Combine topping ingredients using a pastry cutter to cut in butter. Sprinkle topping over pumpkin filling and bake an additional 20 minutes or until filling is set. Cool; cut into 3" squares. Serve with whipped cream or vanilla ice cream if desired.