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.
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.
How Many Calories Per Serving?
This recipe is only 260 calories per serving.
Pairs well with:
Pumpkin Pecan Pie Squares Recipe
Pumpkin Pecan Pie Squares – sweet, nutty, crumbly pumpkin dessert topped with toasted pecans, so good, addictive you won't stop eating!
- 1 cup all-purpose flour (120 g)
- 1/2 cup old-fashioned oats (45 g)
- 3/4 cup packed dark brown sugar, separated (135 g)
- 1/2 cup unsalted butter, softened (120 g)
- 3/4 cup granulated sugar (150 g)
- 1-15 oz can of pumpkin puree (425 g)
- 1-12 fl oz can of evaporated milk (354 mL)
- 2 large eggs
- 2 1/4 teaspoons pumpkin pie spice (11.25 mL)
- 1/2 cup pecans, chopped (75 g)
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.
Cover the baking pan with plastic wrap to store in the refrigerator. Chilling the dessert will also help make cleaner cuts.