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Pumpkin Pie Squares

(34)
  7 reviews
  • 15 min prep time
  • 2 hr 0 min total time
  • 10 ingredients
  • 12 servings
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Enjoy a classic dessert made in a 13x9-inch pan, perfect for a holiday or potluck.

Bake-Off® Contest 24, 1973
Jerry Busch
Gladbrook, Illinois

Crust

3/4
cup all-purpose flour
3/4
cup quick-cooking or old-fashioned oats
1/2
to 1 cup chopped nuts
1/2
cup butter or margarine, softened
1
box (4-serving size) butterscotch pudding and pie filling mix (not instant)

Filling

2
eggs
1
cup flaked or shredded coconut, if desired
1 1/2
teaspoons pumpkin pie spice
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) sweetened condensed milk (not evaporated)

Steps

  • 1 Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
  • 2 In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
  • 3 Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
  • 1 Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
  • 2 In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
  • 3 Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.

Expert Tips

Pecans are a good choice for the chopped nuts in this recipe, but you can also use walnuts or almonds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1/2g
1/2%
),
Cholesterol
65mg
65%;
Sodium
150mg
150%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
25g
25%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
2%;
Calcium
10%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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