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Last week I had the fantastic opportunity to share some of my favorite Thanksgiving recipes on WNEP’s Home and Backyard (watch the segment here)! It was a fantastic day — we had so much fun cooking, sharing stories and, oh yeah, filming a TV show!
One of my favorite holiday desserts is Pumpkin Pie Squares. These guys take Pumpkin Pie up a few notches. I think it’s the crust that I like best. It’s chocked full of oats and pecans and it makes such a yummy base for the pumpkin pie filling. These squares are easy to make too. You don’t have to fuss with a pastry crust as you do with traditional pumpkin pie.
If you are looking for a new dessert this holiday season, why not give these Pumpkin Pie Squares a try! You’ll be glad you did!
Stay tuned! I’ll be posting my recipe for Rosemary Roasted Sweet Potatoes later this week!
Watch me make them on WNEP’s Home and Backyard:
Pumpkin Pie Squares
Compliments of It’s a Keeper
1 1/4 cups flour
3/4 cups old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter, melted
2 cans (15 oz each) solid pack pumpkin
2 cans (14 oz each) sweetened condensed milk
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
Preheat oven to 350 degrees. Combine all of the crust ingredients in a
large bowl. Mix until completely combined. Press into the bottom of a 10
inch x 15 inch rimmed baking sheet. Bake for 15 minutes or until crust turns
a light golden color.
Meanwhile, mix all of the filling ingredients together in a large bowl.
Pour onto baked crust. Bake for 30-35 minutes or until a cake tester
inserted into the center of filling comes out clean. Allow to cool and
serve with whipped cream.
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Read more.
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