Pumpkin Pecan Pie Squares

Pumpkin Pecan Pie Squares are the best of both desserts.  When you can't decide which one to have have them both in these delicious, festive cookie squares.

I was on the lookout for something new with pumpkin when I thought about combining pumpkin with pecans.  I thought a cookie square would be delightful with those two ingredients.  How original, I thought.  But, alas, I wasn't the first to think of it as I found out when I made a search of the internet.  No matter, it's still an original thought in my brain, and as far as desserts go that's good enough for me. 

You can find the original pie recipe here.  I took the idea and changed it into a square.  You can serve them as a cookie if you cut them small or as a dessert when cut into larger pieces.  These are delicious and are a nice variation on the ordinary pumpkin or pecan pie type of dessert.  David, my son, says they are great!

Printable recipe at end of post.

Pumpkin Pecan Pie Squares

Preheat oven to 350 degrees.  You will need a 8½x11-inch baking pan or dish, lightly greased, especially on the sides.

Crust:

• 1½ cups flour
• ½ cup + 2 tablespoons butter
• 2 tablespoons icing (powdered) sugar

Mix together until crumbly and press in a 8½x11-inch pan. You can use a 9x9-inch square pan but the layers will be thicker.  Bake 10 minutes in 350 degree oven.  Cool.

Pumpkin Layer:

• 1 cup canned pumpkin (not pie filling)
• ⅓ cup sugar
• 1 egg
• 1 teaspoon pumpkin pie spice

Mix together and spread over cooled crust.  Make Pecan Layer.
   
Pecan Layer:

• ⅔ cup corn syrup
• ½ cup sugar
• 2 eggs
• 3 tablespoons butter, melted
• ½ teaspoon vanilla
• 1 cup pecan halves

Mix together all ingredients except pecans.  Add the pecans and carefully spread over pumpkin layer. 

Bake 50 minutes in preheated 350 degree oven.   If squares seem to be bubbling or burning, turn oven down to 325 degrees.  Cool completely before cutting.  Refrigerate uneaten portions. 

For a plated dessert, serve with sweetened whipped cream or ice cream.

Makes 15-24 squares.

Blend the softened butter into the flour and sugar until you have a crumbly mixture.  Pack into the baking pan and bake 10 minutes.

While the crust is baking mix the pumpkin with the sugar, egg and spices.  Spread the mixture over the hot crust.

Mix the pecans and remaining ingredients together.  Carefully spread this over the pumpkin.  Pop everything back into the oven for an additional 50 minutes.

The baked squares cooling by a sunny window.

Cut into small squares, these Pumpkin Pecan Pie Squares make a tasty treat any time of the day.

A larger square makes a great dessert.

This needs a scoop of ice cream, don't you think?

Soft pumpkin and crunchy pecans.  What could be better?

Ready for the Thanksgiving table 

or any time you want a special dessert.

 To print click on arrow upper right side.⇩