A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.

JRR
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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).

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  • In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.

  • Bake in preheated oven 15 minutes, until set.

  • In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.

  • Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

134 calories; 5.7 g total fat; 30 mg cholesterol; 101 mg sodium. 18.9 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (238)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2007
Delicious! There's definately not enough crust to cover a pan. I followed the directions exactly and my crust was burned after 15 min. By the end of cooking it was inedible. But the pie filling was excellent. My recommendation is to double the entire recipe. Bake the crust for only 5 min and add 10-15 min cook time to the pie filling. Once out let it stand for at least 1/2 hr. Pumpkin sets better over time. Read More
(277)

Most helpful critical review

Rating: 2 stars
11/09/2011
I made this into tarts as there was no way the crust mixture was going to be enough for a 9x13 pan. As it happens the recipe divided between 24 muffin cups was perfect. I just found the overall result rather bland especially the crust which was heavy and flavorless. I think I'll stick to the always rich and flavorful traditional pumpkin pie. Read More
(11)
278 Ratings
  • 5 star values: 169
  • 4 star values: 71
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
11/02/2007
Delicious! There's definately not enough crust to cover a pan. I followed the directions exactly and my crust was burned after 15 min. By the end of cooking it was inedible. But the pie filling was excellent. My recommendation is to double the entire recipe. Bake the crust for only 5 min and add 10-15 min cook time to the pie filling. Once out let it stand for at least 1/2 hr. Pumpkin sets better over time. Read More
(277)
Rating: 5 stars
11/02/2007
Delicious! There's definately not enough crust to cover a pan. I followed the directions exactly and my crust was burned after 15 min. By the end of cooking it was inedible. But the pie filling was excellent. My recommendation is to double the entire recipe. Bake the crust for only 5 min and add 10-15 min cook time to the pie filling. Once out let it stand for at least 1/2 hr. Pumpkin sets better over time. Read More
(277)
Rating: 5 stars
11/14/2006
I changed this up a bit. Instead of using a 15 ounce can of pumpkin I used a 30 oz can doubled the spices and baked for 50 minutes. I got a much deeper dish square that has gotten much acclaim. Read More
(182)
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Rating: 5 stars
10/28/2003
I loved this recipe! My boyfriend loved it too! It's about as close as you can come to pumpkin pie without all the laborious steps it takes to achieve a great pie. As I'm health conscious when it comes to recipes I substituted the evaporated milk with the same amount of soy milk and trimmed the butter by half for the crust. The pumpkin mixture added the perfect amount of moistness to the recipe that no one knew that I'd revised the recipe. Great all around and super quick! Try it--it's the next best thing to pumpkin pie without all the hassle! Read More
(122)
Rating: 5 stars
10/28/2003
A new family favorite!! I found there wasn't enough crust to fit a 9x13 pan. Did anyone else have the same problem? The crust fit better in a 9x9 and I also had to bake the filling for 20 minutes longer to set it. Read More
(95)
Rating: 5 stars
10/25/2005
This is the best pumpkin recipe I've ever tried! My family begs me to make it frequently and it's easy to put together. Some tips: I read a few reviews that the filling didn't get firm enough.This is because the dessert really needs to chill thoroughly. But even then it's not supposed to be a finger food. Also I added a litle freshly grated nutmeg and a 1/4 tsp. of pumpkin pie spice. This is absolutely delicious.. I haven't made a pumpkin pie since I found this recipe! I give it 5 stars!! Read More
(82)
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Rating: 5 stars
10/12/2010
This is a fantastic recipe but my experience may help you decide whether you want to double the crust double the pumpkin filling or keep the recipe as is... I made this twice in a span of three days. The first time I followed the recipe to the letter. It was indeed just enough crust to cover the bottom of a 9x13 pan so the crust was very thin. The filling was also very very thin (not like the main picture shown - which is thicker than what I came out with). Still the squares were absolutely delicious - the crust was perfect with just a bit of crunch which made it really lovely. I did think to myself that I would like just a tad more filling. Soooo... I made it a second time and doubled the recipe. I made it in two smaller pans (an odd size - around 5x13 I think). While it was nice to have a little more filling the crust is MUCH NICER as is. The thicker crust did not come out with the same crunchiness that we so enjoyed the first time. It just wasn't as nice. So all in all a fab recipe but I might recommend keeping the crust as is and then increasing the filling by 50%. Also it is much better once it is thoroughly chilled. Enjoy! Read More
(62)
Rating: 5 stars
11/25/2002
Great recipe. Had to bake it for 10 more minutes than the recipe called for to make sure the pumpkin layer is set. Goes wonderfully with some whipped cream on top. Cool and refreshing too. Read More
(57)
Rating: 4 stars
10/18/2004
I followed some others' suggestions and put this in an 8x8 pan. That made this dessert very much like pumpkin pie and much less like bars. My pumpkin lover husband loved it though! Read More
(42)
Rating: 5 stars
10/02/2003
Excellent! Tried them at a Halloween party and everyone loved them. I almost did not have enough batter for the crust and may increase it by 1/4. Needed to cook 10 minutes longer than recipe indicates - keep checking it! Read More
(30)
Rating: 2 stars
11/09/2011
I made this into tarts as there was no way the crust mixture was going to be enough for a 9x13 pan. As it happens the recipe divided between 24 muffin cups was perfect. I just found the overall result rather bland especially the crust which was heavy and flavorless. I think I'll stick to the always rich and flavorful traditional pumpkin pie. Read More
(11)