Name: Pumpkin Pecan Pie Squares
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 12
Ingredients: 1 cup 120 g all-purpose flour; 1/2 cup 45 g old-fashioned oats; 3/4 cup 135 g packed dark brown sugar, separated; 1/2 cup 120 g unsalted butter, softened; 3/4 cup 150 g granulated sugar; 1-15 oz can (425 g pumpkin puree); 1-12 fl oz can (354 mL evaporated milk); 2 large eggs; 2 1/4 teaspoons 11.25 mL pumpkin pie spice; 1/2 cup 75 g pecans, chopped

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.

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Pumpkin Pecan Pie Squares

Pumpkin Pecan Pie Squares – sweet, nutty, crumbly pumpkin dessert topped with toasted pecans, so good, addictive you won't stop eating! | rasamalaysia.com

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 12

Author Meals

Ingredients

1 cup 120 g all-purpose flour
1/2 cup 45 g old-fashioned oats
3/4 cup 135 g packed dark brown sugar, separated
1/2 cup 120 g unsalted butter, softened
3/4 cup 150 g granulated sugar
1-15 oz can 425 g pumpkin puree
1-12 fl oz can 354 mL evaporated milk
2 large eggs
2 1/4 teaspoons 11.25 mL pumpkin pie spice
1/2 cup 75 g pecans, chopped

Instructions

Preheat the oven to 350 degrees F.
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 on the bottom of an ungreased 13x9-inch baking pan.
Bake for 15 minutes.
In a large bowl, whisk toegther the granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice until just combined. Pour the pumpkin mixture over the crust.
Bake for 20 minutes.
Meanwhile, combine the pecans and the remaining brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack. Cut into bars.

Recipe Notes

Cover the baking pan with plastic wrap to store in the refrigerator. Chilling the dessert will also help make cleaner cuts.