This recipe includes an oatmeal crust, pumpkin custard and a chopped nut topping.

Amy
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

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  • Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.

  • In a large deep metal bowl, beat egg whites until soft peaks form.

  • Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.

  • Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

Nutrition Facts

176.2 calories; 2.8 g protein; 23.7 g carbohydrates; 19.2 mg cholesterol; 110.2 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2007
Check please you are going to think you just finished your dissert at a fancy restaurant when you make these pumpkin squares! My husband is in love with this recipe as am I. Please don't make any changes when trying this for the first time absolutely none are needed! Thanks for the recipe!!! Read More
(41)

Most helpful critical review

Rating: 2 stars
11/11/2010
This recipe turned out horrible. I don't know if I did something wrong or what. The topping melted all over the top into a liquid goo and seeped down into the crust so that it turned soft. If anyone has a suggestion on what I did wrong let me know and I will retry this recipe but for now I can only give it two stars Read More
(5)
97 Ratings
  • 5 star values: 65
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
09/06/2007
Check please you are going to think you just finished your dissert at a fancy restaurant when you make these pumpkin squares! My husband is in love with this recipe as am I. Please don't make any changes when trying this for the first time absolutely none are needed! Thanks for the recipe!!! Read More
(41)
Rating: 5 stars
10/11/2004
These squares are delicious. A bit hit around thanksgiving. I doubled the recipe and tried to cook in a 9X13 pan and it didn't work out to well. I had to cook anout 25 min longer than called for for the custard to set but by that time the outside was overcooked. This is a great recipe but next time I'll stick to single batches. Read More
(33)
Rating: 5 stars
12/13/2007
I prefer to serve this warm while the topping is nice and crunchy as an on-the-plate dessert. It's great with whipped cream or non-dairy topping and gets rave reviews every time. To save time I don't separate the eggs. Instead I mix whole eggs with the rest of the custard ingredients and beat for 2 minutes. Also I like to double the topping. Perfect dessert for cold weather! Read More
(29)
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Rating: 5 stars
11/09/2009
Awesome fall dessert!! I switched up the flour vs. oats ratio for the crust and used 1 c. oats and 1/2 c. flour. I always cut back on the sugar and only use about 1/2 of what the recipe calls for. Really made the pumpkin take over and it turned out great! Read More
(21)
Rating: 4 stars
11/28/2009
Very good! Everything is perfect as is (i.e. there is just enough streusel topping despite other's advice to double it) and works very well together (i.e. crust custard and topping). Made these to take to my future in-laws Thanksgiving dinner. Everyone liked them a LOT (except for my fiance a confirmed pumpkin hater and his two non-dessert eating brothers:-) ). Even my parents liked these which came as a surprise to me since they are very "traditional" folks (i.e. plain 'ol pumpkin pie eaters). Please note: To make the crust you MUST melt your butter and THEN add it to your oat mixture. Amy doesn't specify whether or not to do this (but I know to do so from having made plenty of bar recipes before). Oh and your streusel topping will crumble MUCH easier if you cut your (cold) butter into very tiny pieces and use a pastry blender (i.e. special kitchen gadget for this purpose) to "blend." Finally if you have a stand mixer let it do your work for you. I beat my egg whites to soft peaks in no time flat (which sure beats doing it by hand!!!)! All in all this is an excellent bar recipe but I must admit that I am a traditionalist too and much prefer the standby pumpkin pie at least on Tday.:-) These sure are good (even cold!) with a generous dollop of Cool-whip though.... Thanks so much for sharing! Read More
(15)
Rating: 5 stars
11/12/2010
These are so yummy. I used two whole eggs instead of the egg whites simply because I'm lazy and didn't feel like separating the eggs. Also added about a 1/4 cup of rolled oats to the topping.....hubby says he wants this instead of pumpkin pie for Thanksgiving!!!! Read More
(13)
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Rating: 5 stars
11/10/2003
I'm not a huge pumpkin fan but I still liked these. They were a big hit at work. Read More
(10)
Rating: 5 stars
10/09/2003
Everyone really liked this. Read More
(8)
Rating: 4 stars
10/08/2011
This recipe is pretty good. I'm not sure about the crust though. I made it with regular oats since the recipe didn't specify what type to use. I found that the regular oats gave the crust a strange and not extremely appetizing texture. If I make this again I'd definitely either use quick cooking oats instead or make a different crust recipe all together. The filling and streusel parts were delicious though. The bars were very good topped with the cream. Thanks for sharing the recipe! Read More
(7)
Rating: 2 stars
11/11/2010
This recipe turned out horrible. I don't know if I did something wrong or what. The topping melted all over the top into a liquid goo and seeped down into the crust so that it turned soft. If anyone has a suggestion on what I did wrong let me know and I will retry this recipe but for now I can only give it two stars Read More
(5)