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Ultra-Easy Pumpkin Pie Squares

The scent of pumpkin and spice always takes me back to my grandmother’s cozy kitchen. Every Thanksgiving, the counter would be laden with pies, but it was her pumpkin squares that I secretly coveted. They weren’t quite as fussy as a traditional pie, but they delivered all the warm, comforting flavors of fall in a perfectly portioned, utterly irresistible form. To this day, a bite of these squares is like a warm hug from Grandma herself.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Yield: 1 pan (8×11 inch)
Dietary Type: Vegetarian

Ingredients

Crust:

1 package yellow cake mix (set aside one cup of the dry mix before proceeding) or 1 package spice cake mix (set aside one cup of the dry mix before proceeding)
½ cup (1 stick) melted butter or ½ cup melted margarine
1 egg

Filling:

1 (29 ounce) can pumpkin puree
2 eggs
⅔ cup evaporated milk
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup brown sugar, packed

Topping:

½ cup granulated sugar
¼ cup brown sugar, packed
1 teaspoon cinnamon
⅓ cup butter or ⅓ cup margarine
⅓ cup chopped walnuts (optional)

Equipment Needed

8×11 inch baking pan
Mixing bowls
Measuring cups and spoons
Fork or pastry blender
Cake tester or toothpick

Instructions

Preheat your oven to 350°F (175°C). While the oven is heating, grease and flour an 8×11 inch baking pan. This will prevent the squares from sticking and make them easier to remove later.
Let’s get started on the crust. Remember those cake mix instructions on the box? We’re going to completely ignore them for now! In a large mixing bowl, combine the dry cake mix (remember to set aside 1 cup!), and the melted butter.
Add the egg to the mixture. Now, using your hands or a sturdy spoon, mix everything together until it forms a cohesive dough. Keep in mind that different cake mixes can react differently, so the consistency might vary. If the dough seems too dry and isn’t holding together well, add a tiny amount of milk (about ½ teaspoon at a time) until it reaches the right consistency. Be careful not to add too much liquid, or the crust will be too soft.
Once the crust dough is ready, pat it evenly into the prepared baking pan. Use your fingers to press the dough onto the bottom of the pan and up the sides, creating a rim that’s about 1 inch high.
Time to make the pumpkin filling! In a separate large bowl, combine the pumpkin puree, eggs, evaporated milk, cinnamon, ground ginger, nutmeg, ground cloves, brown sugar, and, most importantly, the reserved 1 cup of dry cake mix. Mix all the ingredients together until the filling is smooth and well combined.
Carefully pour the pumpkin filling evenly over the crust in the baking pan.
Now, for the crumbly topping! In a medium bowl, combine the granulated sugar, brown sugar, and cinnamon. Add the butter, cut into small pieces. Use a fork or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
If you’re using walnuts, mix them into the topping mixture.
Evenly sprinkle the crumbly topping over the pumpkin filling.
Bake in the preheated oven for 45-60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. The edges of the crust should be golden brown, and the filling should be set. If the topping starts to brown too quickly, you can loosely tent the pan with aluminum foil for the last 15 minutes of baking.
Once baked, remove the pan from the oven and let the pumpkin pie squares cool completely in the pan before cutting and serving. Cooling allows the filling to set properly and makes the squares easier to handle.

Expert Tips & Tricks

For an extra decadent touch, try using brown butter in the crust and/or topping. The nutty flavor of browned butter pairs beautifully with pumpkin spice. Just be careful not to burn the butter!
If you don’t have evaporated milk on hand, you can substitute it with whole milk or cream, but the texture might be slightly different.
To prevent the crust from over-browning, you can blind bake it for 10 minutes before adding the filling. Simply prick the crust all over with a fork, line it with parchment paper, and weigh it down with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and add the filling.
Make-ahead tip: You can prepare the crust and filling a day in advance and store them separately in the refrigerator. Assemble the squares and bake them just before serving.

Serving & Storage Suggestions

These pumpkin pie squares are delicious served at room temperature or slightly chilled. A dollop of whipped cream or a scoop of vanilla ice cream is the perfect accompaniment.

To store leftovers, cover the pan tightly with plastic wrap or transfer the squares to an airtight container. They will keep in the refrigerator for up to 3 days. You can also freeze the squares for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen pumpkin pie squares will keep for up to 2 months. Thaw them in the refrigerator overnight before serving. Reheating isn’t usually necessary, but you can warm them slightly in the oven or microwave if desired.

Nutritional Information

(Approximate values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	443 kcal	22%
Total Fat	20 g	31%
Saturated Fat	10 g	50%
Cholesterol	85 mg	28%
Sodium	437 mg	18%
Total Carbohydrate	63 g	21%
Dietary Fiber	1 g	4%
Sugars	42 g	N/A
Protein	5 g	10%

Variations & Substitutions

Gluten-Free: Use a gluten-free cake mix for the crust. Ensure that all other ingredients are also gluten-free.
Dairy-Free: Substitute the butter in the crust and topping with a dairy-free butter alternative or coconut oil. Use non-dairy evaporated milk, such as oat or almond-based.
Spice It Up: Add a pinch of cayenne pepper to the filling for a subtle kick.
Nut-Free: Omit the walnuts from the topping. You can substitute with chopped sunflower seeds or pepitas for a similar texture.
Maple Syrup: Replace the brown sugar in the filling with maple syrup for a richer flavor. Start with 1/3 cup and adjust to taste.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin. Just make sure to roast or steam it until it’s soft, then puree it in a food processor or blender. Drain off any excess liquid before using it in the recipe.

Q: My crust is browning too quickly. What should I do?
A: Loosely tent the pan with aluminum foil during the last 15-20 minutes of baking to prevent the crust from burning.

Q: Can I make this recipe in a different size pan?
A: Yes, but you may need to adjust the baking time. If using a larger pan, the squares will be thinner and may bake faster. If using a smaller pan, they will be thicker and may require longer baking time. Keep an eye on them and check for doneness with a cake tester.

Q: The topping isn’t crumbly enough. What did I do wrong?
A: Make sure the butter is cold when you cut it into the dry ingredients. If the butter is too soft, the topping will be greasy instead of crumbly. You can also try adding a tablespoon or two of flour to the topping mixture.

Q: Can I freeze the pumpkin pie squares?
A: Yes, you can freeze them for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before serving.

Final Thoughts

So, there you have it! Ultra-Easy Pumpkin Pie Squares – a simple, delicious way to bring the warm, comforting flavors of fall to your table. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to be a hit. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. I encourage you to try this recipe and share your experience. Pair these delightful squares with a steaming mug of spiced cider or a scoop of vanilla ice cream for the ultimate autumn treat. Happy baking!

Ultra-Easy Pumpkin Pie Squares Recipe