Pumpkin Squares Recipe

These pumpkin squares have a silky pumpkin layer on top of a buttery shortbread crust. It's like pumpkin pie without all the work!

Prepare: 20

Bake: 1

Total Time: 1 20

Servings: 16

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.

Notes

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.)

If desired, 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.

Nutrition