Pumpkin Pie Squares
When you want to bake pumpkin pie but you don’t have time to mess with rolling out dough, this is the alternative for you. I found this recipe for Pumpkin pie squares last winter on Allrecipes.com when I was looking for an easy pumpkin bar recipe. This was everything I wanted and more. I mean, there is actual oatmeal in the crust…and brown sugar….and you don’t even have to cut the butter in with a pastry blender. I’d never seen anything like it, so I had to try it.
The oats gave the crust a wonderful nutty taste and slightly chewy texture. Chewy in a good way, of course. The brown sugar was a nice addition — I didn’t just taste butter in the crust but the sweet molasses flavor that brown sugar offers. These Pumpkin Pie Squares were so easy to put together, and they tasted like pumpkin perfection. I made it several more times last winter, and I was excited to make it –and eat it — again the other day.
- Don’t have any evaporated milk? If you have sweetened condensed milk, you can use that. Just omit the 3/4 cup granulated sugar altogether in the filling. All other filling ingredients remain the same. You can use this substitution in any pumpkin pie recipe!
- I felt that 1/2 cup of brown sugar was just too much, so I only used 1/4 cup. Tasted great to me.
- Instead of using 1/2 teaspoon of ginger and 1/4 teaspoon of ground cloves, I used 1/2 teaspoon of pumpkin pie spice. I kept the cinnamon (my favorite) at 1 teaspoon.