Pumpkin Pie Squares with Shortbread Crust

Pumpkin pie squares with a shortbread crust and topped with a pecan crumble. This dessert square recipe could also be cut into bars for pumpkin pecan bars.

As soon as Labor Day is over, I am all in for Fall.   Not only do we love the cooler weather but also the excitement of the coming holidays, football season, and a brand new school year.   And it’s all about change and a time for all those Fall smells to engulf our home.  You know the ones, the smells of pumpkins, apples, caramel, popcorn balls, and roasted nuts.

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I’m jumping right in with this dessert square recipe to bring you just a couple of those fall flavors.   And these Pumpkin pie squares with shortbread crust are topped with a crumble of oatmeal, pecans and brown sugar.   Ok, everyone, LIGHT THOSE OVENS!!!   Because It’s FALL YA”LL!

Other Pumpkin Recipes:

• Pumpkin Cheesecake Bars
• Mini Pumpkin Pies
• Pumpkin Cheesecake with Oreo Crust
• Pumpkin Bread with Cream Cheese Frosting 
• Pumpkin Snickerdoodle Bars

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Print Recipe

5 from 1 vote

Pumpkin Pie Squares or Pumpkin Pecan Bars

This is a layered dessert square recipe with a shortbread cookie layer, pumpkin pie, and pecan topping

Prep Time20 minutes mins

Cook Time1 hour hr

cooling time15 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: Dessert square recipe, Pumpkin Pecan Bars, Pumpkin Pie Squares with a Shortbread Crust

Servings: 8

Calories: 434kcal

Author: Evelyn Osborn

Ingredients

For the Crust

• 1 cup flour
• 1/2 cup white sugar
• 1/2 cup quick oatmeal
• 1/2 cup butter

For the Filling

• 1 15 oz can pure pumpkin
• 3/4 cup white sugar
• 2 teaspoons Pumpkin Pie Spice
• 2 eggs
• 1 12 oz can evaporated milk

For the Topping

• 3/4 cup pecans chopped
• 1/2 cup brown sugar
• 1/2 cup quick oatmeal
• 1 teaspoon vanilla extract

Instructions

For the Crust

• Mix flour, 1/2 cup of oatmeal and butter as for pie crust and press into ungreased 9 X 13-inch pan.
• Bake at 350 degrees for 15 minutes

For the Filling

• Combine the pure pumpkin, 3/4 cup sugar, pumpkin pie spice, eggs, salt and evaporated milk and beat well
• Pour onto crust and bake for 30 minutes

For the Topping

• Mix the pecans, brown sugar, 1/2 cup of quick oatmeal and 1 teaspoon vanilla and sprinkle over the filling
• Return to oven and bake for 15 minutes until set, remove and allow to cool before cutting into squares

Nutrition

Calories: 434kcal | Carbohydrates: 62g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 122mg | Potassium: 106mg | Fiber: 2g | Sugar: 45g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg