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Pumpkin Pecan Pie Squares - sweet, nutty, crumbly pumpkin dessert topped with toasted pecans, so good, addictive you won't stop eating!
I can’t believe that it’s almost mid October.
Everywhere I turn to, I see different shapes of orange pumpkins: big, small or tiny.
Everywhere I turn to reminds me that this is the last quarter of the year 2015, and soon the holiday madness will begin.
Do you ever wonder where does time go?
Anyway, this is the season for pumpkin, especially pumpkin desserts.
Recently, I have shared pumpkin bread pudding, pumpkin doughnut muffins, and pumpkin roll recipes.
In this post, I wanted to share another amazing Fall dessert: pumpkin pecan pie squares.
I find that many pumpkin desserts come with a walnut topping or chopped walnuts within.
But let’s not forget pecans go really well with pumpkin pie spices too.
To prove my point, I found this recipe to share.
This Pumpkin Pecan Pie Squares taste just like traditional pumpkin pie to me.
But this version has toasted pecans on top for a super nutty finish.
As for the base, it’s almost like an oatmeal cookie.
Filled with dark brown sugar for a richer dessert, it’s a tad crumbly, just the way I like it.
The old-fashioned oats also create flakiness that reminds me of pie crust.
Frequently Asked Questions
This recipe is only 260 calories per serving.
What To Serve With Pumpkin Pecan Pie Squares
For a delightful after meal treat, I recommend the following recipes:
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Pumpkin Pecan Pie Squares
Ingredients
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oat
- 3/4 cup packed dark brown sugar, separated
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 15 oz (425g) can of pumpkin puree
- 12 oz (350g) evaporated milk
- 2 large eggs
- 2 1/4 teaspoons pumpkin pie spice
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (176°C).
- In a stand mixer, combine the flour, oats, 1/2 cup brown sugar, and butter. Beat on low speed for 2 minutes, or until the mixture looks crumbly. Press the oat mixture into the bottom of an ungreased 13×9-inch (33 cm x 23 cm) baking pan. Bake for 15 minutes.
- In a large bowl, whisk together the granulated sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice until just combined. Pour the pumpkin mixture over the crust and bake for 20 minutes.
- Meanwhile, combine the pecans and the remaining brown sugar in a small bowl. Sprinkle the pecan topping over the filling. Continue baking for an additional 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack, then cut into bars.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty but filling could have been a bit thicker. Used 13×9 as recommended so not sure why.
Hi Jolie, did you measure precisely?
I tested this recipe in Nov. 2022. It was a big healthier hit for those that have to have a pumpkin dessert for Thanksgiving. I’m going to make it again this year 2023, with a little twist to accommodate a dairy-free person and a lactose intolerant person. I’m substituting the evaporated cow’s milk with evaporated oat milk. Fingers crossed it’s still a hit.
Wonderful to know that the recipe has been successful for you. I would love to know how it turns out with the evaporated oat milk. Happy baking!
Can I skip pumpkin spice or replace it with cinnamon + nutmeg mix?
*it is difficult to find pumpkin spice here
Yes, you can make your own pumpkin pie spice using Cinnamon,
Ginger, Nutmeg, Cloves, Allspice. And for some magic, a pinch of black pepper.