Pumpkin Squares

Pumpkin Squares

In this recipe:

based on 55 reviews
This Looks YUMMY!
15 min.
65 min.
12 Servings

Pumpkin Squares have a layer of sumptuous pumpkin filling between a buttery crust and nutty, sweet topping.


  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter (we recommend LAND O LAKES® Butter), softened
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
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PREHEAT oven to 350° F.

flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.

pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.

brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired.

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Yummy Pumpkin squares

Made these for the first time today and they were very yummy. I will keep this recipe as part of my collection to make all year long. :)

- Annette Garcia


I baked two batches, because I love pumpkin pie and all the ingredients sounded the same. This recipe instructions spelled it out perfertly. Thank you. I will prepare this for Thanksgiving instead of the pie now!

- Lynn S from Centennial, CO

Pumpkin Squares

My husband said I should see these because they are that good! Better that pumpkin pie...I can't ever get the pumpkin pie crust to come out flaky, so I like this recipe so much better because the crust is delicious.

- Delia Buchholz from Corpus Christi, Texas


These were so good! I took them to my parents' house for dinner and everyone had seconds. An easy alternative to pumpkin pie when you don't want to make pie crust.

- Melissa Cowan from VALPARAISO, IN


I just made these and they were almost gone by the next morning.Very tasty and they hit the spot on a cool day for a yummy desert.

- Tina OBrien from Ludington, MI

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 320
  • Calories from Fat: 120
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 60mg (20% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 34g
  • Protein: 5g
  • Vitamin A: 30% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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