You want to serve these ultra easy pumpkin pie squares over and over again this fall season! Sweet and warmly spiced, they consist of a crunchy graham cracker crust topped with a smooth, creamy pumpkin pie layer. The perfect pumpkin dessert for your Thanksgiving feast and other fall celebrations!
Ultra easy pumpkin pie squares
I love pumpkin pie in all forms and sizes! After classic condensed milk pumpkin pie and streusel pumpkin pie bars, I want to continue along the bar path and share my recipe for ultra easy pumpkin pie squares.
The pumpkin pie slices start with a crunchy, 3-ingredients graham cracker base, layered with a rich, creamy pumpkin pie filling. They are incredibly addictive and way easier than traditional pumpkin pie because no rolling pin is required.
Ingredients
These pumpkin pie squares are so easy to put together! Gather up graham crackers, a can of pumpkin, and some evaporated milk, and you are all set to go! See the recipe card below for exact measurements.
Graham cracker crust
- Graham cracker crumbs are the perfect base for these easy pumpkin pie slices.
- Granulated sugar gives a sweet flavor. Brown sugar will work as well.
- Salted butter holds everything together and balances the sweetness. Feel free to use unsalted butter and add a pinch of salt.
Pumpkin layer
- Canned pumpkin puree: Make sure to pick 100% pure pumpkin puree, not pumpkin pie filling by mistake. They look very similar.
- Evaporated milk makes the filling rich and smooth. Of course, feel free to use another type of milk like whole or 2% or half-and-half for even more decadence.
- Sugar: Again, I used granulated sugar, but you could also use brown sugar for a deeper flavor.
- Eggs: 2 large eggs bind everything together and provide structure.
- Cornstarch ensures the pumpkin pie layer isn’t runny, but turns out firm and cuttable.
- Pumpkin pie spice: To keep things simple, the recipe calls for pumpkin pie spice rather than individual spices. If you don’t have this spice mix, you can easily make your own pumpkin spice blend.
Topping (optional)
To turn the bars into a festive dessert, I decorated them with tuffs of sweetened whipped cream and a sprinkle of pumpkin pie spice. And just like that you’re done!
How to make ultra easy pumpkin pie squares
Get ready for ultra easy pumpkin pie squares that deliver insanely delicious results! Trust me, if your family loves pumpkin pie, you don’t want to miss this recipe. Plus, it’s so much simpler than traditional pumpkin pie!
#1: Prep
- Preheat your oven to 350°F / 180°C / gas mark 4.
- Grease the bottom and sides of 9 in x 13 in / 23 cm x 33 cm baking pan with butter.
- I also like to line my pan with parchment (baking) paper, allowing the paper to overhang, so it is easier to lift out the pumpkin pie bars.
#2: Crush graham cracker
- Place the graham crackers into a food processor and pulse a few times until a fine crumb texture.
- Alternately, place the crackers in a large freezer bag with a zip-top closure. Remove the air and seal tightly. Roll over the bag with a rolling pin until you have cookie crumbs.
#3: Mix crust
- Combine the graham cracker crumbs with the sugar and melted butter until everything is evenly moistened.
#4: Prebake crust
- Evenly press the crumb mixture into the prepared baking pan. Prebake the crust for 20 minutes.
#5: Combine dry ingredients
- While the crust is baking, start on the pumpkin pie layer. Add the sugar, cornstarch, and pumpkin pie spice to a large mixing bowl. Whisk until well combined and any cornstarch clumps are dissolved.
#6: Mix pumpkin filling
- Next, add the pumpkin puree, evaporated milk, and eggs. Whisk until the mixture is smooth.
#7: Bake pumpkin pie squares
- After 20 minutes, remove the graham cracker crust from the oven and pour in the pumpkin pie filling. Smooth out the top and bake for 30 to 35 minutes.
- You can tell that the squares are ready when the edges are set, and the center of the filling no longer jiggles if you gently shake the pan.
#8: Cool + cut
- Let the pumpkin pie squares cool in the pan for at least 3 hours. After they have cooled to room temperature, you can refrigerate them overnight.
- Once cooled, remove from the pan and cut into 12, 16, or 20 squares.
#9: Garnish + serve
- If desired, garnish your pumpkin pie squares with sweetened whipped cream and a sprinkle of pumpkin pie spice.
- Serve the slices cold or at room temperature. Enjoy!
Baking tips
Make sure your easy pumpkin pie squares are as tasty and pretty as possible with these helpful tips and tricks:
- Canned pumpkin: While you could use any brand of canned pumpkin, I highly recommend Libby’s. I find it gives the best texture, color, and pumpkin aroma.
- Room temperature ingredients: Work with room temperature ingredients because they blend more easily.
- Whisk gently: To avoid cracks and create a perfectly smooth top, whisk the pumpkin pie filling gently and be careful not aerate it too much. And if cracks happen? Cover them up with whipped cream and no one will be the wiser.
- Don’t overbake: Otherwise, the filling might dry out and crack. The pumpkin pie squares need to bake for 30 to 40 minutes at 350°F.
- Let it set: I really advise you to wait at least 3 hours before slicing the squares up. The layers need time to set and firm up.
- Pat dry: If moisture accumulates on top of your squares, use paper towels and gently pat the surface dry.
- Clean slices: For neat slices, cut the chilled squares with a sharp knife and wipe the blade with a paper towel after each cut.
- Don’t garnish the bars too far in advance. Whipped cream tends to melt on the bars after some time. If you aren’t serving the bars immediately, store the whipped cream separately and wait to decorate them right before serving.
Variations
There are a few ways you can change up these easy pumpkin pie squares to create new and exciting flavors. A splash of vanilla or bourbon really takes them up a notch!
- Vanilla extract: 1 teaspoon adds extra sweetness and a homey note.
- Orange zest: I adore pumpkin pie with orange zest. It adds such a bright, refreshing flavor. To make, add the finely grated zest of 1 organic orange to the filling.
- Bourbon: Add extra warmth and depth of flavor with a splash of bourbon.
- Pecans: Add 1/2 cup chopped pecans to the graham cracker crust for extra crunch and a nutty aroma.
- Roasted pepitas: For crunch topping, sprinkle roasted pepitas over your pie squares.
- Shortbread crust: If you prefer a shortbread crust, combine 1 1/2 cups all-purpose flour, 1/4 cup sugar, and 1/2 cup cold butter until crumbly. Pat the mixture into the baking dish and prebake for 15 minutes. Then continue with the recipe as indicated.
- Sweet potato: Prepare the recipe with mashed sweet potatoes. You can omit the cornstarch as sweet potatoes will thicken the filling just right.
Storage instructions
How to store easy pumpkin pie squares
Store leftovers properly sealed in an airtight container in the fridge for 3 to 4 days.
Make pumpkin pie squares ahead of time
Pumpkin pie slices are perfect to make the day before! Simply bake the squares following the recipe instructions. Let cool to room temperature, then refrigerate. When it’s time to eat, slice the squares up and decorate.
How to freeze easy pumpkin pie squares
You can also freeze the 9×13 pumpkin pie for up to 3 months (without the whipped cream topping). Either freeze the whole bar or individual slices. Allow thawing in the fridge overnight before serving. When ready to eat, prepare the whipped cream.
Easy Pumpkin Pie Squares Recipe
You want to serve these ultra easy pumpkin pie squares over and over again this fall season! Sweet and warmly spiced, they consist of a crunchy graham cracker crust topped with a smooth, creamy pumpkin pie layer. The perfect pumpkin dessert for your Thanksgiving feast and other fall celebrations!
Ingredients
Crust
- 1 1/2 cups / 180 g / 6.3 oz graham cracker crumbs (10 sheets)
- 1/4 cup / 50 g / 1.8 oz white granulated sugar
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted
Filling
- 3/4 cup / 150 g / 5.3 oz white granulated sugar
- 3 tbsp / 30 g / 1 oz cornstarch
- 2 tsp pumpkin pie spice (see note below)
- 1 can (15 oz / 425 g) canned pumpkin puree
- 1 can (12 oz / 350 ml) evaporated milk
- 2 large eggs
Instructions
- Prep. Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom and sides of 9 in x13 in / 23 cm x 33 cm baking pan with butter. I also like to line my pan with parchment (baking) paper, allowing the paper to overhang, so it is easier to lift out the pumpkin pie bars.
- Crush graham crackers. Place the graham crackers into a food processor and pulse a few times until a fine crumb texture. Alternately, place the crackers in a large freezer bag with a zip-top closure. Remove the air and seal tightly. Roll over the bag with a rolling pin until you have cookie crumbs.
- Mix crust. Combine the graham cracker crumbs with the sugar and melted butter until everything is evenly moistened.
- Prebake crust. Evenly press the crumb mixture into the prepared baking pan. Prebake the crust for 20 minutes.
- Combine dry ingredients. While the crust is baking, start on the pumpkin pie layer. Add the sugar, cornstarch, and pumpkin pie spice to a large mixing bowl. Whisk until well combined and any cornstarch clumps are dissolved.
- Mix pumpkin filling. Next, add the pumpkin puree, evaporated milk, and eggs. Whisk until the mixture is smooth.
- Bake pumpkin pie squares. After 20 minutes, remove the graham cracker crust from the oven and pour in the pumpkin pie filling. Smooth out the top and bake for 30 to 35 minutes. You can tell that the squares are ready when the edges are set, and the center of the filling no longer jiggles if you gently shake the pan.
- Cool + cut. Let the pumpkin pie squares cool in the pan for at least 3 hours. Once they have cooled to room temperature, you can refrigerate them overnight. Once cooled, remove from the pan and cut into 12, 16, or 20 squares.
- Garnish + serve. If desired, garnish your pumpkin pie squares with sweetened whipped cream and a sprinkle of pumpkin pie spice. Serve the slices cold or at room temperature. Enjoy!
Notes
Pumpkin Pie Spice
If you don't have pumpkin pie spice, make your own by mixing the following ingredients. The amounts are enough for 1 bread.
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 91mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g
FAQ
What is the best pumpkin for this recipe?
The filling will turn out firmer and more flavorful with canned pumpkin puree. Fresh pumpkin puree contains more moisture and will lead to a softer texture. If you decide to use fresh pumpkin, blot it well to remove as much liquid as you can.
Pumpkin pie filling is pumpkin puree with the addition of sugar and spices. You are welcome to use it in this recipe, just be sure to omit the sugar and pumpkin pie spice.
How can I tell when the filling is cooked?
The edges should be set, and the center should be slightly jiggly but not too much. If the surface looks wet and the center is still liquid, the squares need more time to cook. The cooling process will set them.
How do I make the whipped cream topping?
To make the delicious topping all yourself, you need 1 cup heavy whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.
Mix these ingredients with electric mixer until stiff peaks form. Then transfer the whipped cream into a disposable pastry bag fitted with a star nozzle and pipe swirls onto your pumpkin pie squares. Easy!
Can I use a topping other than whipped cream?
Of course! Feel free to opt for my pumpkin bread cream cheese icing or serve the pumpkin squares with a side of vanilla ice cream and warm caramel sauce.
More delicious pumpkin recipes
Pumpkin season is here, which means it’s time for all the pumpkin recipes to come out! I’ve gathered up a few of our other favorites that you definitely need to try this year. They are so delicious, and you can make them for any occasion!
