Everyone loves pumpkin pie, but what about pumpkin pie squares? Pumpkin pie squares take everything we love about pumpkin pie and turn it into a hand-held treat. The crust is made of chopped walnuts and a mixture of whole wheat and white flour to echo the nutty taste throughout. The filling for pumpkin pie squares is similar to any pumpkin pie recipe, but to bring this dessert over the top, we’ve save some of the crust to sprinkle on top. It’s crunchy, creamy, savory and sweet at the same time!
This recipe can be made in either a full fat or low fat version. I like to try to incorporate whole wheat flour whenever I can and it worked perfectly in this application. If you don’t have wheat flour, simply use all purpose for the full amount called for. I also used reduced fat sweetened condense milk in this recipe and you can’t even tell the difference.
The best part about these pumpkin pie squares is that they taste better the longer they sit. Instead of pumpkin pie for Thanksgiving dessert this year, make these squares a few days in advance. They’re best served cold and with a dollop of fresh whipped cream on top.
Pumpkin Pie Squares – makes 9x13” pan
Crust and Topping:
- 11 tbsp unsalted butter, softened
- 1 cup sugar
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1 ½ cups walnut, finely chopped
- 1,16oz can pumpkin
- 1, 14oz can reduced fat sweetened condensed milk
- ¼ cup dark molasses
- 2 eggs, beaten
- 2 tsp pumpkin pie spice
- 2 tsp vanilla
- ¼ tsp salt
Preheat oven to 350 degrees. Lightly spray a 9x13” baking dish with cooking spray.
For the crust and topping:
Beat butter and sugar in a mixer until creamy. Mix in flours and walnuts until the mixture is crumbly. Reserve 1 cup of mixture for the topping.
Press remaining crumb mixture on the bottom of baking dish. Bake for 15-18 minutes or until the crust is light brown. Let cool for 5 minutes before pouring the filling on top.
For the filling:
Blend pumpkin, condensed milk, molasses, eggs, spices and vanilla in bowl. Pour over pastry crust. Sprinkle with reserved crumb mixture.
Bake an additional 30-35 minutes or until set.
Cool on wire rack.
Store in refrigerator for up to a week or freeze for future snacking!