A Little Guide to Baking Pumpkin Squares
This pumpkin squares recipe is very similar to pumpkin pie but easier to make and share! It is made with a buttery shortbread crust and topped with a silky pumpkin filling that will make you never want to bake another pie again. This is such an easy dessert to make that you’ll wonder why you went to all the hassle making your own pie crusts for years.
This recipe blends together two of my favorites: shortbread and pumpkin pie and makes them into one easy and delicious dessert. By creating a simple shortcrust base, you take the guess work out of pie crust making. No more tough or soggy pie shells here, folks. Simply blend, press and chill down the base before baking. Whatever you do, don’t skip the chilling process. This ensures each bite is filled with buttery and crispy goodness. Failure to chill the dough will result in a greasy crust. No one wants that.
Next, you bake the crust and as it’s cooling, you make the simplest custard type filling. It’s so delicious and easy you’ll wonder why you’ve been buying canned milk and expensive ingredients for years. Use anything from skim to whole milk or even heavy cream. The more milk fat, the silkier the pie. Even lactose-free milk works fabulously in this recipe. If you like, you could also sprinkle the top with some chopped nuts in the last 15 minutes of baking. About 1/2 cup or 56 grams will do. This will result in a nice nutty texture to balance everything out. Perhaps some walnuts or pecans to compliment the pumpkin and buttery crust? Finally, if desired, garnish the pumpkin squares with a nice helping of whipped cream. Everyone loves a bit of whipped cream on custard.
Step-By-Step Instructions
Below, we will teach you how to make this recipe in a few simple steps. Pumpkin squares are much easier to make than pumpkin pie.
Step 1: Make the Crust
In a large bowl, cream together softened butter and sugar.
Then add in the flour and vanilla.
Mix until the dough starts to clump and sticks together. Do not over mix the dough. If using an electric mixer, use a low speed.
Pour the dough into a 8″ (20cm) pan lined with aluminum foil sprayed with cooking spray or parchment.
Press the dough as evenly as possible, then chill until firm. This can take 20 minutes up to 1 hour depending on how soft the butter was when you mixed the dough. Do not bake until firm to prevent a greasy and burnt crust.
Bake in the center of the oven until the edges are lightly golden. Remove to a wire rack and set aside.
Step 2: Make the Filling
In a small bowl, add your sugar, spices and salt.
Stir or sift together until well combined and there are no more lumps. Set aside.
In a large bowl, add pumpkin, sugar mixture, eggs and milk.
Whisk. Just until it’s smooth, no more. At first it doesn’t want to come together, but then it blends smoothly.
The batter will be very thin. This is desirable. Pour on top of the crust.
Tap out any air bubbles and place on the center rack to bake.
Step 3: Bake and Cool
Bake the pumpkin squares until the temperature reads 175°F (79°C) and allow the pan to cool on a wire rack to room temperature. Cover and chill until firm for a minimum of 2 hours in the fridge. Overnight is ideal.
After they have had time to chill, they will slice very nicely. If you cut them while still hot, the filling may be runny. They need to cool down and chill to full set.
Substitutions and Tips
Here are some common substitutions and tips for this easy pumpkin squares recipe.
- Dollop generously with whipped cream or vanilla ice cream just before serving.
- All spice can be substituted for 1/4 tsp (.5g) ground cloves and 1/8 tsp (.25g) ground nutmeg.
- Pumpkin pie spice can be substituted for all the spices in the recipe. Simply use 1 1/2 tsp (3g.)
- Sprinkle 1/2 chopped nuts (pecans or walnuts) on top during the last 15 minutes of baking.
- Do not use a glass dish or let it come to room temperature before placing into a hot oven to prevent thermal shock and shattering the glass. Metal baking pans are recommended for this recipe.
- Fat-free, 2%, whole milk or buttermilk can be all be used for this recipe. Whole milk will give the richest flavor, but fat-free tastes excellent! For a tang, try buttermilk.
- You can replace up to one-half of the white flour with whole wheat flour. You may need to add 1 – 2 tablespoons (15 – 30mL) of milk to get a smooth dough as whole wheat absorbs liquid more readily.
- Margarine can be used in place of the butter for this recipe in equal amounts. Be sure that it is margarine and not vegetable oil spread.
Storage
Pumpkin squares must be kept chilled until serving. Bring to room temperature just before serving or serve chilled. Cover the top in plastic wrap or store in an airtight container and store in fridge up to 4 days.
Freezing for a long period of time is is not recommended as it changes both the texture and taste negatively after a short period of time. To freeze, store in an airtight container and freeze up to 3 months. For best taste, freeze no longer than 1 month. Thaw overnight in the fridge.
Pumpkin Squares Recipe
Ingredients
For the Crust
- 1 ¼ cups (187.5g) flour
- ½ cup (113g) softened butter
- ¼ cup (50g) sugar
- ½ tsp (2.5mL) vanilla
For the Filling
- 1 can (15oz) pumpkin
- 1 cup (240mL) milk
- 2 large (100g) eggs
- ½ cup (100g) granulated sugar
- ¼ cup (56g) brown sugar
- 1 tsp (2g) cinnamon
- ½ tsp (2.5g) salt
- ½ tsp (1g) ginger
- ¼ tsp (.5g) allspice
Instructions
For the Crust
- Generously butter one 8" square cake pan or use baking spray. Set aside.
- Cream together sugar and butter. Mix in flour and vanilla until just combined. Spread evenly and press mixture firmly into bottom of pan. Chill 30 minutes or until firm.
- Preheat oven to 350°F (180°C) and bake 15 – 25 minutes or until the edges are lightly brown. Remove to a wire rack to completely cool while you prepare the filling.
For the Filling
- In a large bowl, combine sugar, salt and spices. Whisk in pumpkin, eggs, and milk until smooth. Pour over cooled crust.
- Bake 35 – 45 minutes or until the center temperature reaches 175°F (79°C.) The center should slightly jiggle when shaken but not be liquid. A knife inserted in the center should come out clean. It will finish setting as it cools.
- Cool in pan on wire rack. Refrigerate for a minimum of 2 hours to set. Keep chilled until ready to serve. Decorate with whipped cream, if desired. Immediately store leftovers in fridge.
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