Pumpkin Pie Squares
24
Servings
Servings
15m PT15M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #5526
May 23, 2012
"Whenever I have the yen for pumpkin pie, but don't want to make pastry, this recipe satisfies my craving! It also can be halved successfully and baked in an 8" square pan."
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (69.2 g)
- Calories 242.1
- Total Fat - 11.8 g
- Saturated Fat - 5.5 g
- Cholesterol - 51.2 mg
- Sodium - 172.8 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 1.4 g
- Sugars - 14.1 g
- Protein - 6.2 g
- Calcium - 121.3 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 350F.
Step 2
Line a 9"x13" pan with foil, with foil extending over sides; grease foil.
Step 3
Mix flour, 1/4 cup sugar, brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Step 4
Stir in oats and nuts.
Step 5
Reserve 1 cup oat mixture and set aside.
Step 6
Press remaining oat mixture onto bottom of prepared pan; bake for 15 minutes.
Step 7
Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended.
Step 8
Pour over crust; sprinkle with reserved oat mixture.
Step 9
Bake for 25 minutes; cool 10 minutes.
Step 10
Use foil to transfer dessert from pan to cooling rack; cool completely.
Tips & Variations
No special items needed.
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