Pumpkin Oat Squares

  • 65 mins


  • 1 cup flour
  • 1/2 cup quick cooking oats
  • 1/2 cup brown sugar
  • 1 stick cold butter, cut into pieces
  • 1 (15 oz) caned pureed pumpkin
  • 1 (12 oz) evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup pecans, chopped
  • 1/2 cup brown sugar
  • 2 tbs butter
  • Preheat the oven to 350  degrees.
  • In a large bowl, combine the flour, oats, brown sugar and butter.
  • Rub between your fingers or use two forks to mix until crumbly.
  • Press the mixture into a un-greased 9×13 pan and bake for 15 minutes.
  • While the crust is baking, prepare the filling.
  • In a large bowl combine the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon and cloves.
  • Beat until smooth and well blended.
  • Pour the mixture over the baked crust.
  • Bake at 350 for 20 minutes.
  • During this time, make the topping by combining the pecans, brown sugar, and butter in a bowl.
  • Mix the topping using your hands until the topping resembles coarse crumbs.
  • Sprinkle the topping over the pumpkin mixture and bake again for 15-20 minutes or until the filling is set.
  • Let cool completely before cutting into squares.

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