Pumpkin Pie Squares

Like pumpkin pie, but square! Give your favorite thanksgiving dessert a little variation this year. This sheet pan version of pumpkin pie makes it easy to serve bite-sized portions. It even freezes well! Don’t forget the local Farmer’s Market organic canned pumpkin, or if you like, cook your own pumpkin from one of local organic growers.

  • 1 cup flour
  • ½ cup brown sugar
  • ½ cup oats
  • ½ cup butter
  • 2 cups pumpkin
  • 2 eggs
  • ½ tsp. cinnamon
  • ½ tsp. ginger
  • 1 can evaporated milk
  • ¾ cup sugar
  • ¼ tsp. cloves
  • ½ cup pecans, roughly chopped
  • ½ cup brown sugar
  • 2 Tbsp. butter


Mix crust ingredients (first four ingredients) until crumbly. Press into an ungreased 9×13 pan. Bake at 350°F for 15 minutes or until light brown. While crust is baking, mix together filling (next seven ingredients.) Beat well and pour over hot crust. Bake at 350°F for 20 minutes. While filling is baking, crumble together the topping (last three ingredients.) Sprinkle topping over hot filling; bake 15-20 minutes. Cut into squares to serve. Freezes well.