Pumpkin Pie Squares Recipe for Larger Gatherings
"Pumpkin pie squares are an excellent holiday dessert option for larger crowds. Where a traditional pumpkin pie can serve about six people, this pumpkin slab is cut into at least twenty-four slices. It's up to you how you cut the servings of this pumpkin pie slab. Our family is a big fan of pumpkin squares that my Aunt Linda makes every year. Her recipe is more like a cake, though. With the cream cheese frosting, some people even think it tastes a little like carrot cake. They are one of my all-time favorite desserts. True pumpkin pie fans will most likely prefer this slab recipe. I personally think the more pumpkin desserts, the better. Break me off a little piece of all the treats, please."
NotesThe pretty little dollop of whipped cream in the photos is just for show. Trust me; my slice will have a lot more whipped cream than that. If it's homemade whipped cream, triple down on that.
Preparation Time20 min
Cooking Time43 min
Cooking Vessel Size 10 x 15 x 1 baking sheet
Ingredients
- 1 package prepared pie crusts (2 crusts), thawed (if frozen) and room temperature
- 2 can 15 ounces each, pumpkin puree
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- 4 eggs
- 1 cup half and half
- whipped cream for serving
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Preheat oven to 350 degrees and place pie crusts into a 10 x 15 x 1 baking sheet. Use a knife to cut the excess pieces in the center and press together to make a rectangle. Press excess dough into a ball and shape to cover the center gaps. Fold the crust inward around the edges.
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In a large mixing bowl, add pumpkin, sugar, and spices. Mix well. Stir in 4 eggs and half and half. Mix well.
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Pour into prepared pan and spread evenly over crust.
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Bake for 40-45 minutes or until center is set and the crust browns. Let cool completely before cutting into 24 squares and topping with whipped cream before serving. Store refrigerated and covered.