YOU GUYS! I discovered the best way to introduce pumpkin pie to civilization way before it’s socially seasonally acceptable.
Okay, you may be thinking I am getting ahead of myself. But. These squares. Let me tell you. If you take the nostalgia away from pumpkin pie – these squares MAY win a taste test. Basically you have a oatmeal cookie crumbly sweet layer followed by spicy pumpkin pie layer then topped with more sweet crumbly goodness.
Also, let’s be honest…
what you’ll need:
Crust & Crumb Topping
1 1/4 cups all-purpose flour
1 1/4 cups quick oats
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract
Pumpkin Pie Filling
1/4 cup granulated sugar
1/4 cup packed-light brown sugar
1 tsp cinnamon
3 tsp pumpkin pie seasoning
1/4 tsp salt
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/4 cups canned pureed pumpkin
1/3 cup evaporated milk or half and half
what you’ll do
1. Combine all the crust/crumb topping ingredients together. Press a little over half of the mixture into a greased 8 by 8-inch baking dis) and bake in preheated 350 degree oven 15 minutes.
2. Whisk together pumpkin pie filling ingredients. Pour mixture over baked cookie portion and return to oven to bake 15 minutes.
3. Then sprinkle remaining cookie crumb mixture over top and bake about 20 – 25 minutes longer until golden on top and center only jiggles slightly.
4. After all done, let it cool for about an hour.
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