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Pumpkin Squares
Pumpkin Squares are a classic autumn dessert that combines a buttery oatmeal crust with a creamy, spiced pumpkin filling and a sweet, nutty topping. This vintage recipe, dated 1973, uses Carnation milk for a rich, custard-like texture, while cinnamon and ginger bring warmth and depth. Topped with pecans and brown sugar, these squares offer the perfect blend of soft, silky filling and crunchy sweetness. They’re ideal for fall gatherings, Thanksgiving tables, or any occasion calling for a nostalgic seasonal treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Snack
Cuisine American
Servings 16 squares
Calories 235 kcal

Ingredients
  

Crust:

  • 1 cup flour (sifted )
  • ½ cup oatmeal
  • ½ cup brown sugar
  • ½ cup butter (softened)

Filling:

  • 2 cups mashed pumpkin
  • 1 tsp salt
  • 13 oz evaporated milk (Carnation brand)
  • 2 eggs
  • ¾ cup sugar
  • 1 tsp cinnamon

Topping:

  • ½ cup pecans (chopped )
  • ¾ cup brown sugar
  • 2 tbsp butter (softened)
  • ½ tsp ginger
  • Step-by-Step Instr

Instructions
 

Step 1: Prepare the Crust

  • Preheat oven to 350°F (175°C).
  • In a medium mixing bowl, combine flour, oatmeal, brown sugar, and butter until crumbly.
  • Press the mixture evenly into a greased 9" x 13" baking pan.
  • Bake for 15 minutes and remove from oven.

Step 2: Prepare the Filling

  • In a large bowl, combine mashed pumpkin, salt, evaporated milk, eggs, sugar, and cinnamon.
  • Mix well until smooth.
  • Pour over the pre-baked crust.

Step 3: Bake the Filling

  • Return the pan to the oven and bake for 20 minutes.

Step 4: Prepare the Topping

  • In a small bowl, mix chopped pecans, brown sugar, butter, and ginger until combined.
  • Sprinkle evenly over the partially baked pumpkin filling.

Step 5: Final Bake and Serve

  • Bake for an additional 20 minutes or until the topping is golden brown.
  • Cool completely before cutting into squares.

Tips

  • Chill completely before cutting for cleaner, sharper squares
  • Toast the pecans lightly before topping for deeper flavor
  • Substitute evaporated milk for Carnation milk if needed
  • Add ¼ tsp nutmeg or cloves for extra warm spice
  • Serve with lightly sweetened whipped cream
  • Cut into smaller bite-size squares for dessert trays
  • Store covered in the refrigerator for up to 4 days
  • These freeze well; thaw overnight in the fridge

Nutrition

Calories: 235kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 186mgPotassium: 156mgFiber: 2gSugar: 21gVitamin A: 5660IUVitamin C: 2mgCalcium: 58mgIron: 1.2mg
Keyword baked custard bars, fall baking, holiday bars, pecan topping, pumpkin dessert, retro recipe, vintage baking
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