Easy and delicious, these Pumpkin Pie Squares, have a pecan shortbread base, a creamy pumpkin filling and a topping of coconut and pecans.
If you love pumpkin pie (and who doesn’t?!), you’ll love these Pumpkin Pie Squares. They are pumpkin pie recreated in to square form. Perfect for Fall snacking or your Thanksgiving buffet table!
Now if you’re like me, you might be a bit skeptical about the coconut on top, since pumpkin pie is not usually topped with coconut. You’ll have to trust me on this one. It works! Of course, if you are a coconut hater, obviously go ahead and skip it and increase the nuts on top, instead.
These are great for Fall treats or would make a great alternative to pumpkin pie at Thanksgiving! I like them cold from the fridge, topped with a bit of whipped cream. Great for making ahead. Simply cut and cover in the fridge, then top with whipped cream just before serving.
Cook’s Notes for Pumpkin Pie Squares
If preparing these squares for company or a special occasion, I like to remove to a cutting board, then cut the outer 1/4-1/2 inch off, discarding. I then measuring the remaining piece and cut in to 9 equal sized (3 x 3-inch-ish) pieces. They look nice, neat and even this way!
Pumpkin Pie Squares
- 3/4 cup all-purpose flour
- 1/2 cup large-flake old fashioned rolled oats
- 1/4 cup brown sugar packed
- 1/2 cup salted butter cold and cut in to 6 pieces
- 1/2 cup pecans chopped
- 14 oz can pumpkin puree half a large 28oz can
- 300 ml sweetened condensed milk
- 2 large eggs beaten
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup coconut
- 2-3 Tbsp. chopped pecans
Preheat oven to 350F. Grease or line a 9-inch baking pan with parchment paper (I love the parchment, for easy removal. Simply make sure the parchment extends over the edges by and inch or so on at least two sides, so you can use them as handles to lift out of the pan.)
In a medium bowl, combine the flour oats and brown sugar. Cut in the cold butter with a pastry cutter or two knives, until crumbly. Stir in the 1/2 cup chopped pecans. Press evenly in to prepared baking pan. Bake in preheated oven for 15 minutes.
Meanwhile, in a medium bowl, combine the pumpkin and sweetened condensed milk and stir together. Beat the 2 eggs in a small bowl, then add to the pumpkin condensed milk mixture. Add the cinnamon, ginger and salt and stir to combine. Set aside.
In a small bowl, make the topping by stirring together the coconut and chopped pecans. Set aside.
Once base is cooked, remove from oven. Pour pumpkin filling overtop and spread in to an even layer. Sprinkle coconut/pecan topping evenly overtop. Return to oven and bake for an additional 25-30 minutes, or until set. Allow to cool almost completely before cutting/serving or cool slightly, cover and refrigerate until ready to eat.
Serve at room temperature or chilled, topped with whipped cream.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!