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Close-up of a pumpkin pecan square showing a golden crust, an orange pumpkin layer, and a chopped pecan and brown sugar topping

Pumpkin pecan squares

Course Dessert
Author Sara Noel

Ingredients

Crust

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) cold butter

Pumpkin filling

  • 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 1 (12-ounce) can evaporated milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Pecan topping

  • 3/4 to 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 2 tablespoons butter softened

Directions

  • Heat the oven to 350 F. Combine the flour and brown sugar, then work in the butter until the mixture looks crumbly. Press it firmly into the bottom of the pan. Bake 15 minutes.
  • While the crust bakes, beat all the filling ingredients together in a large bowl until smooth. Pour the filling over the baked crust and return the pan to the oven for 20 minutes.
  • In a small bowl, stir together the pecans, brown sugar, and butter. Scatter the topping over the pumpkin layer. Bake 15 to 20 minutes more, until the center is set.
  • Let the squares cool completely in the pan on a wire rack. Cut into 2-inch squares.

Notes

Makes: about 24 (2-inch) squares