As the leaves turn golden and the crisp autumn air sets in, our thoughts turn to warm, comforting desserts that embody the flavors of the season. And what better way to celebrate the harvest than with a batch of deliciously easy-to-make pumpkin pie squares? These bite-sized treats are perfect for snacking on while watching football games or as a sweet addition to your holiday gatherings.
From classic recipes with shortbread crusts to creative twists featuring maple glaze, caramel drizzle, and even bourbon-infused caramel sauce, we’ve rounded up 20 mouthwatering pumpkin pie square recipes that will satisfy any fall craving. Whether you’re looking for a traditional treat or something new and exciting to try, these squares are sure to be a hit with your friends and family. So grab your mixing bowls and let’s get baking!
Classic Pumpkin Pie Squares with Shortbread Crust
A seasonal twist on the classic pumpkin pie, these squares are perfect for fall gatherings and celebrations.
Ingredients:
For the shortbread crust:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
For the pumpkin filling:
– 1 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust by whisking together flour and confectioners’ sugar in a bowl. Add softened butter and mix until a crumbly mixture forms. Press into prepared baking dish.
3. In a separate bowl, whisk together pumpkin puree, heavy cream, granulated sugar, salt, cinnamon, and nutmeg. Beat in eggs until well combined.
4. Pour the pumpkin filling over the shortbread crust.
5. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Spiced Pumpkin Pie Squares with Pecan Streusel
Warm up the fall season with these bite-sized treats that combine the comfort of pumpkin pie with the crunch of pecans.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt. Add melted butter, pumpkin puree, eggs, cinnamon, nutmeg, and ginger. Mix until smooth.
3. Pour mixture into prepared baking dish. Top with chopped pecans.
4. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Creamy Vegan Pumpkin Pie Squares
A deliciously easy dessert that combines the warmth of pumpkin pie with the convenience of squares, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 1/2 cups rolled oats
– 1/2 cup almond flour
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 can (15 oz) pumpkin puree
– 1/2 cup non-dairy milk
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: whipped cream or chopped nuts for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, combine oats, almond flour, and maple syrup. Stir until well combined.
3. Add melted coconut oil, pumpkin puree, non-dairy milk, vanilla extract, and salt. Mix until smooth batter forms.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 25-30 minutes or until edges are lightly golden brown.
6. Remove from oven and let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Maple-Glazed Pumpkin Pie Squares
Satisfy your fall cravings with these scrumptious Maple-Glazed Pumpkin Pie Squares, perfect for a cozy evening or as a show-stopping dessert for the holidays.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon pure maple syrup
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together pumpkin puree, sugar, flour, salt, cinnamon, and nutmeg.
3. Add melted butter, egg, and maple syrup; whisk until smooth.
4. Pour mixture into prepared baking dish and bake for 25-30 minutes or until edges are set and center is slightly jiggly.
5. Allow squares to cool completely before glazing with a mixture of 1/2 cup powdered sugar and 2 tablespoons pure maple syrup.
Cooking Time: 25-30 minutes
Pumpkin Cheesecake Pie Squares
Get ready to delight your taste buds with these bite-sized Pumpkin Cheesecake Pie Squares, perfect for fall gatherings and holiday parties.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crumbs and sugar. Add melted butter; stir until combined.
3. Press mixture into a 9×13-inch baking dish.
4. Beat cream cheese until smooth. Gradually add sugar, pumpkin puree, eggs, vanilla extract, and salt. Mix well.
5. Pour cheesecake mixture over crust. Bake for 35-40 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before cutting into squares. Dust with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Chocolate Swirl Pumpkin Pie Squares
These bite-sized treats combine the warmth of pumpkin pie with the richness of chocolate, perfect for a seasonal dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup semisweet chocolate chips
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and melted butter until combined.
3. Stir in pumpkin puree, egg, and vanilla extract until smooth.
4. Pour batter into prepared baking dish and smooth top.
5. Melt chocolate chips in microwave or double boiler; drizzle over batter.
6. If using pecans, sprinkle on top of chocolate layer.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Gingerbread Pumpkin Pie Squares
A sweet and spicy twist on traditional pumpkin pie, these squares combine the warmth of gingerbread with the comfort of pumpkin puree.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/4 cup crystallized ginger, finely chopped
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon honey
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, brown sugar, ginger, cinnamon, nutmeg, and salt.
3. Add softened butter and mix until a crumbly dough forms.
4. Press half of the dough into the prepared baking dish.
5. In a separate bowl, whisk together pumpkin puree, egg, and honey.
6. Pour the pumpkin mixture over the crust.
7. Top with remaining dough, pressing edges to seal.
8. Bake for 35-40 minutes or until golden brown.
9. Dust with confectioners’ sugar before serving.
Gluten-Free Pumpkin Pie Squares
These bite-sized pumpkin pie squares are a perfect autumn treat for anyone with dietary restrictions or preferences. Made with gluten-free flours and natural sweeteners, these squares are not only delicious but also safe for those with gluten intolerance.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 1/2 cup pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flours, coconut sugar, salt, and baking powder.
3. In a large bowl, whisk together melted butter, pumpkin puree, egg, vanilla extract, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Press the mixture into the prepared baking dish.
6. Bake for 25-30 minutes or until lightly golden brown.
7. Allow the squares to cool completely before cutting into bite-sized pieces.
Cooking Time: 25-30 minutes
Pumpkin Pie Squares with Oatmeal Crust
Pumpkin Pie Squares with Oatmeal Crust Recipe
Get ready to delight your taste buds with these bite-sized treats, perfect for the fall season.
Ingredients:
– 1 cup rolled oats
– 1/2 cup packed brown sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 large egg
– 1 can (15 ounces) pumpkin puree
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– Pinch of ground cinnamon and nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, combine oats, brown sugar, flour, baking powder, and salt. Add butter; use a pastry blender or fingers until mixture resembles coarse crumbs.
3. Press crust mixture into prepared baking dish. Bake for 20 minutes or until lightly golden.
4. In a large bowl, whisk together pumpkin puree, heavy cream, vanilla extract, cinnamon, and nutmeg.
5. Pour filling over baked crust; bake for an additional 25-30 minutes or until filling is set.
Cooking Time: 45-50 minutes
Caramel Drizzle Pumpkin Pie Squares
A sweet and indulgent twist on the classic pumpkin pie, these squares are perfect for fall gatherings or as a delicious dessert to enjoy at home. Moist pumpkin cake is topped with a creamy caramel drizzle and crunchy pecans.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup chopped pecans
– 1 cup caramel sauce (store-bought or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, melted butter, salt, cinnamon, and nutmeg.
3. Press the mixture into the prepared baking dish.
4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool completely.
6. Drizzle with caramel sauce and sprinkle with chopped pecans.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Pumpkin Pie Squares with Graham Cracker Crust
Savor the warm spices and comforting flavors of pumpkin pie in a convenient, bite-sized square form.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 cups pumpkin puree
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix crumbs and sugar. Pour in melted butter; stir until combined.
3. Press crust mixture into prepared baking dish.
4. In a large bowl, whisk together pumpkin puree, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt.
5. Pour pumpkin mixture over crust. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before cutting into squares.
Cooking Time: 40-45 minutes
Brown Butter Pumpkin Pie Squares
Elevate your dessert game with these rich and decadent brown butter pumpkin pie squares. A perfect combination of fall flavors, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup (2 sticks) unsalted butter
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup all-purpose flour
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a large skillet, melt the butter over medium heat. Add brown and granulated sugars; cook, stirring occasionally, until butter turns golden brown, about 5 minutes.
3. Stir in pumpkin puree, flour, heavy cream, egg, vanilla extract, cinnamon, nutmeg, and salt. Cook for 2 minutes.
4. Pour mixture into prepared baking dish. Bake for 25-30 minutes or until edges are set and center is slightly jiggly.
5. Let cool completely before cutting into squares and dusting with confectioners’ sugar.
Cook Time: 25-30 minutes
Pumpkin Pie Squares with Whipped Cream Frosting
A classic fall dessert gets a modern twist in these Pumpkin Pie Squares, topped with a dollop of whipped cream frosting. Perfect for potlucks, parties, or just a cozy night in.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– Whipped cream frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and sugar. Add melted butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
3. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
4. Allow squares to cool completely before topping with whipped cream frosting (recipe below).
Whipped Cream Frosting:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
1. Beat cream, sugar, and vanilla extract until stiff peaks form.
Cook Time: 25-30 minutes
Mini Pumpkin Pie Squares with Cinnamon Sugar
Warm up with these bite-sized treats that combine the flavors of pumpkin pie and sweet cinnamon sugar.
Ingredients:
– 1 (15 oz) can of pumpkin puree
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Cinnamon sugar (see note)
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, brown sugar, and salt.
3. In a large bowl, whisk together pumpkin puree, melted butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Sprinkle cinnamon sugar evenly over the top (see note).
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before cutting into squares.
Note: Mix together 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon to make the cinnamon sugar.
Pumpkin Pie Squares with Cream Cheese Swirl
These bite-sized pumpkin pie squares are infused with the warmth of cinnamon and nutmeg, topped with a tangy cream cheese swirl. Perfect for fall gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/2 cup melted butter
– 2 cups pumpkin puree
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 8 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Add melted butter; stir until combined. Press mixture into prepared baking dish.
3. In a large bowl, whisk together pumpkin puree, heavy cream, granulated sugar, cinnamon, and nutmeg.
4. Pour pumpkin mixture over crust.
5. Bake for 25-30 minutes or until filling is set.
6. Allow to cool completely.
7. Meanwhile, beat cream cheese and butter until smooth.
8. Spread cream cheese swirl over cooled pumpkin pie squares.
Cooking Time: 25-30 minutes
Pumpkin Pie Squares with Toasted Coconut Topping
A seasonal twist on the classic pumpkin pie, these squares are perfect for a cozy fall gathering or as a unique dessert option.
Ingredients:
For the Pumpkin Pie Squares:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup melted butter
– 2 cups canned pumpkin puree
– 1 3/4 cups heavy cream
– 2 large eggs
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt to taste
For the Toasted Coconut Topping:
– 1/2 cup unsweetened shredded coconut
– 1 tbsp unsalted butter, melted
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the Pumpkin Pie Squares by mixing crust ingredients and pressing into prepared baking dish. Bake for 20 minutes.
3. In a separate bowl, whisk together pumpkin puree, heavy cream, eggs, cinnamon, nutmeg, and salt. Pour mixture over baked crust and bake for an additional 25-30 minutes or until set.
4. Prepare the Toasted Coconut Topping by mixing coconut, melted butter, and vanilla extract in a small bowl. Sprinkle evenly over cooled Pumpkin Pie Squares.
Cooking Time: 45-50 minutes
Pumpkin Pie Squares with Walnut Crust
Pumpkin Pie Squares with Walnut Crust Recipe
Introduce the flavors of fall with these pumpkin pie squares, featuring a crunchy walnut crust and a creamy pumpkin filling.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup chopped walnuts
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (15 oz) pure pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs, walnuts, and sugar. Stir in melted butter until the mixture is evenly moistened.
3. Press the crust mixture into the prepared baking dish.
4. In a large bowl, whisk together pumpkin puree, heavy cream, granulated sugar, eggs, cinnamon, nutmeg, and salt until smooth.
5. Pour the pumpkin filling over the walnut crust.
6. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Pumpkin Pie Squares with Marshmallow Meringue
A twist on the classic pumpkin pie, these squares are easy to make and perfect for fall gatherings or as a dessert to satisfy your sweet tooth.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup melted butter
– 2 cups canned pumpkin puree
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Marshmallow meringue (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until combined.
3. Press mixture into a 9×13-inch baking dish.
4. In a large bowl, whisk together pumpkin puree, heavy cream, salt, cinnamon, nutmeg, and ginger.
5. Pour pumpkin mixture over crust.
6. Bake for 25-30 minutes or until set.
Marshmallow Meringue:
1. Preheat oven to 200°F.
2. Beat 1/2 cup egg whites and 1 tablespoon granulated sugar until stiff peaks form.
3. Spread meringue over pumpkin filling.
4. Bake for an additional 10-15 minutes or until golden brown.
Cooking Time: 40-45 minutes
Pumpkin Pie Squares with Bourbon Caramel Sauce
Pumpkin Pie Squares with Bourbon Caramel Sauce: A Twist on the Classic Holiday Treat
These bite-sized pumpkin pie squares are infused with warm spices and topped with a rich bourbon caramel sauce, perfect for a festive gathering or cozy night in.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 1 tablespoon bourbon whiskey (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, melted butter, pumpkin puree, sugar, cinnamon, nutmeg, and salt until smooth.
3. Pour batter into prepared baking dish and bake for 25-30 minutes or until set.
4. Allow to cool completely before cutting into squares.
5. To make the bourbon caramel sauce, combine heavy cream and bourbon whiskey (if using) in a small saucepan. Bring to a simmer over medium heat.
6. Reduce heat to low and cook for an additional 2-3 minutes or until caramel is thickened. Drizzle over cooled pumpkin pie squares.
Cooking Time: 25-30 minutes
Pumpkin Pie Squares with Candied Pecans
These bite-sized pumpkin pie squares are a perfect fall treat, topped with crunchy candied pecans for added texture and flavor. A delicious dessert or snack that’s sure to please!
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup melted butter
– 1 cup canned pumpkin puree
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped candied pecans (see note)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until combined.
3. Press mixture into a 9×9-inch baking dish lined with parchment paper.
4. In a separate bowl, whisk together pumpkin puree, heavy cream, eggs, and vanilla extract.
5. Pour pumpkin mixture over crust and smooth top.
6. Bake for 35-40 minutes or until filling is set.
7. Remove from oven and sprinkle with candied pecans.
Cooking Time: 35-40 minutes
Note: To make candied pecans, preheat oven to 300°F. Toss 1/2 cup pecan halves with 1 tablespoon brown sugar and 1 tablespoon honey. Spread on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until caramelized. Let cool before chopping.
Summary
Get ready for fall with these 20 scrumptious pumpkin pie square recipes! From classic shortbread crust to pecan streusel and even vegan options, there’s something for everyone. Try maple-glazed, cheesecake-inspired, or chocolate-swirled variations for added flavor. You’ll also find gluten-free and oatmeal-crusted squares, as well as caramel-drizzled and whipped cream-topped treats. Mini pumpkin pie squares with cinnamon sugar are perfect for a sweet snack, while toasted coconut topping adds a tropical twist. Whether you’re a fan of classic pumpkin or like to mix things up, these recipes will keep your taste buds cozy all season long.
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