Pumpkin pie squares
12 servings
95 minutes
Pumpkin pie squares are a delightful combination of rich pumpkin flavor, warming spices, and a crunchy nut topping. Inspired by Mexican traditions, this pie features a tender pumpkin filling and an aromatic topping with pecans and brown sugar. Each serving reveals a harmony of sweetness and light spiciness, creating a cozy atmosphere. An ideal dessert for an autumn evening or family celebration, it pairs wonderfully with a cup of fragrant coffee or hot chocolate. Chilled and rested in the fridge, the pie develops an even richer flavor, making each bite a true delight.
1
Combine the first 4 ingredients until crumbly. Place in a greased 13x9x2 baking dish.
- Wheat flour: 1 glass
- Oats: 0.5 glass
- Brown sugar: 1 glass
- Butter: 200 g
2
Bake at 350 °F for 20 minutes or until golden brown.
3
Meanwhile, beat the filling ingredients until smooth; pour over the crust. Bake for 45 minutes.
- Pumpkin: 1 piece
- Evaporated milk: 2 jars
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
- Ground cinnamon: 2 teaspoons
- Ground ginger: 1 teaspoon
- Salt: 1 teaspoon
4
Combine brown sugar, pecans, and butter; sprinkle on top.
- Brown sugar: 1 glass
- Chopped pecans: 85 g
- Butter: 200 g
5
Bake for 15-20 minutes or until a knife inserted in the center comes out clean.
6
Cool it down. Put it in the refrigerator.
7
Filling: 2 (15 oz) cans of pumpkin, 2 (12 oz) cans of evaporated milk, 4 eggs, 1 ½ cups of sugar, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground cinnamon, 1 tsp salt.
8
Topping: ½ cup brown sugar (packed), ½ cup chopped pecans, 2 tbsp softened butter or margarine.
