PUMPKIN PECAN PIE SQUARES



PUMPKIN PECAN PIE SQUARES


Sweet, Spiced, and Perfectly Portable Fall Dessert

Pumpkin Pecan Pie Squares combine the creamy, spiced pumpkin layer with the sweet, nutty crunch of pecans, all baked into easy-to-serve squares. They’re perfect for holiday parties, potlucks, or an easy weeknight dessert, offering all the flavor of pumpkin pie with less fuss and mess.

These bars are rich, indulgent, and beautifully layered, making them a crowd-pleaser for any fall occasion.

Why Pumpkin Pecan Pie Squares Are Perfect

  • Easy to slice and serve—no pie slicing necessary

  • All-in-one dessert with pumpkin custard and pecan topping

  • Portable—great for lunchboxes, picnics, and potlucks

  • Classic fall flavors of pumpkin, cinnamon, and pecans

Ingredients

Crust

  • 1 cup (125 g) all-purpose flour

  • ½ cup (115 g) unsalted butter, softened

  • ¼ cup (50 g) granulated sugar

  • ¼ teaspoon salt

Pumpkin Filling

  • 1 can (15 oz) pumpkin puree

  • ½ cup (100 g) granulated sugar

  • 2 large eggs

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • ¼ cup (60 ml) milk or evaporated milk

Pecan Topping

  • ½ cup (60 g) chopped pecans

  • 2 tablespoons brown sugar

  • 1 tablespoon butter, melted

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat oven to 350°F (175°C).

  2. In a medium bowl, cream together butter and sugar.

  3. Mix in flour and salt until a crumbly dough forms.

  4. Press dough evenly into a 9x9-inch baking pan.

  5. Bake for 10–12 minutes, until lightly golden.

2. Make the Pumpkin Filling

  1. In a bowl, whisk together pumpkin puree, sugar, eggs, cinnamon, ginger, nutmeg, salt, and milk until smooth.

  2. Pour the pumpkin mixture evenly over the partially baked crust.

3. Add the Pecan Topping

  1. In a small bowl, combine chopped pecans, brown sugar, and melted butter.

  2. Sprinkle evenly over the pumpkin filling.

4. Bake

Bake for 30–35 minutes, or until the pumpkin layer is set and pecans are golden.
Allow to cool completely at room temperature.

5. Slice and Serve

Cut into 16 squares and serve as-is or with a dollop of whipped cream.

Tips for Perfect Pumpkin Pecan Pie Squares

  • Don’t overbake—the filling should be set but slightly soft in the center

  • Toast pecans lightly for extra crunch and flavor

  • Use a rimmed baking pan to prevent overflow

  • Chill before cutting for cleaner squares

Variations

  • Maple Pecan Pumpkin Squares: Replace brown sugar with maple syrup in topping

  • Chocolate Chip Pumpkin Squares: Add ½ cup mini chocolate chips to pumpkin layer

  • Gluten-Free Version: Use a gluten-free flour blend for the crust

  • Mini Squares: Bake in mini muffin tins for individual servings

Storage & Shelf Life

  • Store covered at room temperature for up to 2 days

  • Refrigerate for up to 5 days

  • Freeze for up to 1 month, wrap tightly in plastic wrap and foil

Frequently Asked Questions

Can I use a store-bought crust?
Yes! Simply press it into a 9x9-inch pan and follow the recipe as written.

Can I make these ahead of time?
Absolutely! Make a day ahead and store in the fridge. Bring to room temperature before serving.

Can I use pumpkin pie filling instead of puree?
It’s best to use pure pumpkin puree to control sugar and spices.

Final Thoughts

Pumpkin Pecan Pie Squares are the perfect fall dessert—rich, spiced, nutty, and portable. Easy to make and always a crowd-pleaser, they’re a fantastic way to enjoy all the flavors of pumpkin pie in a convenient bar form.

OTHER RECIPES



Great dessert to complete any meal. Makes a great dessert for holiday parties.

INGREDIENTS
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned or instant oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 2 1/4 teaspoons pumpkin pie spice
  • 1/2 cup pecans, chopped
  • 1/4 cup packed brown sugar
  • Whipped cream
INSTRUCTIONS

PREHEAT oven to 350°F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream. Cool. Enjoy the PUMPKIN PECAN PIE SQUARES recipes !!!

PUMPKIN PECAN PIE SQUARES VIDEO :




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