Pumpkin Pie Squares

Enjoy a classic dessert made in a 13x9-inch pan, perfect for a holiday or potluck.

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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(8)

1

15 minutes

2 hours

12 servings



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Nutrition Info

  • 1 Serving
  • 320
  • 15g
    (Saturated Fat 7g, Trans Fat 1/2g)
  • 65mg
  • 150mg
  • 38g
    (Dietary Fiber 2g, Sugars 25g)
  • 7g
  • Percent Daily Value*
  • 130%
  • 2%
  • 10%
  • 8%
  • Exchanges
  • 3
  • 1/2
  • 2
  • Carbohydrate Choices
  • 2 1/2

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F. Bake unfilled crust 8 minutes. Add filling; bake 38 to 48 minutes longer.

  • Pecans are a good choice for the chopped nuts in this recipe, but you can also use walnuts or almonds.

Ingredients

  • Crust
  • 3/4  cup all-purpose flour
  • 3/4  cup quick-cooking or old-fashioned oats
  • 1/2  to 1 cup chopped nuts
  • 1/2  cup butter or margarine, softened
  • 1  box (4-serving size) butterscotch pudding and pie filling mix (not instant)
  • Filling
  • 2  eggs
  • 1  cup flaked or shredded coconut, if desired
  • 1 1/2  teaspoons pumpkin pie spice
  • 1  can (15 oz) pumpkin (not pumpkin pie mix)
  • 1  can (14 oz) sweetened condensed milk (not evaporated)

Directions

  1. 1Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
  2. 2In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
  3. 3Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
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librarianmaggie

I used vanilla pudding instead of butterscotch, which I liked. However, everyone said that the crust overwhelmed the pie filling... If you make this, I'd go heavy on the filling part; 1.5x or even 2x!

12/11/2011 5:18:25 PM
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