Pumpkin Squares - a little mix of pumpkin and pecan pie heaven!

Yes, we love these.  They've become a fall/winter staple for all celebrations and some other days as well.  You get a little bit of pumpkin pie and pecan pie all rolled into one.  Or, if you don't like pecans or have a nut allergy, you can skip them altogether and it's still delicious! 

 

Pumpkin Squares – An oatmeal shortbread crust, pumpkin pie filling & pecan pie-like topping

 

Butter a 9x13 baking dish.

Preheat oven to 350F.

 

Make bottom layer:

Put in bowl and mix gently:

1 cup flour OR ½ cup brown rice flour + ¼ cup potato starch + ¼ tapioca starch

½ cup brown sugar

½ cup quick-cooking oatmeal (use gluten-free if Celiac)

½ tsp cinnamon

½ tsp salt

 

Add and chop in w/ a pastry cutter:

½ cup butter

 

Press the bottom layer into the baking dish. Bake 15 min. Remove from oven and cool slightly.

 

Middle layer:

Mix the following:

1 ½ cups canned pumpkin

1 ½ cups sour cream

3 eggs

¾ cup brown sugar

1 Tbsp vanilla extract

1 tsp molasses

1 ½ tsp ground cinnamon

½ tsp ground ginger

½ tsp salt

½ tsp ground nutmeg

½ tsp ground allspice

 

Pour overtop the crust.  Bake 20 minutes.

 

Top layer: (prep while cooking the above)

Mix the following just until combined:

1 cup chopped pecans

1 cup brown sugar (dark brown is best)

3 Tbsp melted butter

 

Note: Top layer is optional if you just want a classic pumpkin pie taste

 

Remove pan from oven and sprinkle pecans on top of pumpkin filling.  Bake another 15-20 minutes, or until set. Nice warm or chilled and cut into squares. Serve with whipped cream. 

 

The picture isn't that great, but it was one of those times when you can't tell it's a little blurry until after you've devoured the food. In other words, it's yummy!