Pumpkin Pie Squares: A Simple and Delicious Fall Dessert
Fall is in the air, and that means it’s time for all things pumpkin spice! While pumpkin pie is a classic, sometimes you want a dessert that’s a little easier to make and serve. That’s where pumpkin pie squares come in. These delightful squares offer all the delicious flavor of pumpkin pie in a convenient, portable, and crowd-pleasing form. They’re perfect for potlucks, Thanksgiving gatherings, or simply a cozy night in. This recipe is simple, straightforward, and guaranteed to be a hit with everyone who tries them. Get ready to embrace the season with these irresistible pumpkin pie squares!
Why You’ll Love These Pumpkin Pie Squares
* **Easy to Make:** This recipe requires minimal effort and uses readily available ingredients.
* **Perfect for Sharing:** Cut into squares, these are ideal for parties and gatherings.
* **Classic Pumpkin Pie Flavor:** All the warm spices and creamy pumpkin you love, in a new format.
* **Customizable:** Add chocolate chips, nuts, or a streusel topping for extra flair.
* **Freezer-Friendly:** Make them ahead of time and freeze for future enjoyment.
Ingredients You’ll Need
* **For the Crust:**
* 1 ½ cups all-purpose flour
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup granulated sugar
* ¼ teaspoon salt
* 3-5 tablespoons ice water
* **For the Filling:**
* 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
* 1 (14-ounce) can sweetened condensed milk
* 2 large eggs
* 1 teaspoon pumpkin pie spice
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground ginger
* ¼ teaspoon ground nutmeg
* ⅛ teaspoon ground cloves
* Pinch of salt
Equipment You’ll Need
* 9×13 inch baking pan
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor (optional, for the crust)
* Whisk
* Parchment paper (optional, for easy cleanup)
Step-by-Step Instructions
This recipe is broken down into two parts: making the crust and preparing the filling. Let’s dive in!
Part 1: Making the Crust
The crust is the foundation of these pumpkin pie squares, providing a buttery and slightly sweet base that complements the creamy filling perfectly. You can use a food processor for this step, but it’s just as easy to do by hand.
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures that the salt and sugar are evenly distributed throughout the flour.
2. **Cut in the Butter:** Add the cold, cubed butter to the bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The key here is to work quickly so the butter doesn’t melt. Small pieces of butter create flaky layers in the crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust. The dough should be slightly crumbly but hold together when pressed.
4. **Form the Dough:** Gently gather the dough into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, which will prevent the crust from shrinking during baking.
5. **Preheat Oven and Prepare Pan:** While the dough is chilling, preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the baked squares.
6. **Roll and Press the Crust:** Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out to a size slightly larger than your baking pan. Carefully transfer the dough to the prepared pan. Gently press the dough into the bottom and up the sides of the pan. Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking.
7. **Pre-bake the Crust (Optional):** For a crispier crust, you can pre-bake it for 10-12 minutes before adding the filling. This step is optional, but it can help prevent the bottom crust from becoming soggy. If pre-baking, place pie weights or dried beans on top of the crust to keep it from puffing up.
Part 2: Making the Pumpkin Filling
The filling is where the magic happens! This creamy, spiced pumpkin filling is what makes these squares so irresistible. It’s incredibly easy to prepare and requires just a few simple steps.
1. **Combine Ingredients:** In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined. Make sure there are no lumps in the pumpkin puree.
2. **Pour Filling into Crust:** Carefully pour the pumpkin filling into the prepared crust. Spread it evenly to ensure that each square has the same amount of filling.
3. **Bake the Squares:** Bake in the preheated oven for 35-45 minutes, or until the filling is set and the crust is golden brown. The filling should be slightly jiggly in the center but not liquid. A knife inserted into the center should come out mostly clean.
4. **Cool Completely:** Remove the pan from the oven and let the pumpkin pie squares cool completely in the pan on a wire rack. This is important because the filling will continue to set as it cools. Cooling also allows the flavors to meld together, resulting in a more delicious final product.
5. **Chill Before Cutting (Optional):** For cleaner cuts and easier serving, you can chill the pumpkin pie squares in the refrigerator for at least 1 hour before cutting. This will firm up the filling even more.
6. **Cut and Serve:** Once the squares are completely cooled (and chilled, if desired), cut them into squares using a sharp knife. If you lined the pan with parchment paper, you can simply lift the squares out of the pan by the overhang. Serve and enjoy!
Tips for Perfect Pumpkin Pie Squares
* **Use Cold Butter:** Cold butter is essential for creating a flaky crust. Make sure the butter is very cold before you start cutting it into the flour.
* **Don’t Overmix the Crust:** Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Use Pumpkin Puree, Not Pie Filling:** Pumpkin pie filling is already seasoned and sweetened, which will throw off the balance of the recipe. Make sure you use plain pumpkin puree.
* **Adjust Spices to Your Taste:** Feel free to adjust the amount of spices to your liking. If you prefer a stronger pumpkin spice flavor, add a little extra.
* **Cool Completely Before Cutting:** This is crucial for preventing the filling from running and making the squares easier to handle.
* **Use a Sharp Knife for Cutting:** A sharp knife will make clean, even cuts.
* **Wipe the Knife Between Cuts:** To prevent the filling from sticking to the knife and creating messy cuts, wipe the knife clean with a damp cloth between each cut.
Variations and Add-Ins
These pumpkin pie squares are delicious as they are, but you can also customize them with a variety of add-ins and toppings.
* **Chocolate Chips:** Add ½ cup of chocolate chips to the filling for a decadent twist.
* **Chopped Nuts:** Stir in ½ cup of chopped pecans or walnuts for added texture and flavor.
* **Streusel Topping:** Top the squares with a streusel topping made from flour, butter, sugar, and cinnamon for extra sweetness and crunch.
* **Whipped Cream:** Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
* **Caramel Drizzle:** Drizzle with caramel sauce for a rich and indulgent treat.
* **Ginger Snaps Crust:** Use crushed ginger snaps instead of a traditional pie crust for a spicy and flavorful base.
* **Maple Syrup:** Add a tablespoon or two of maple syrup to the filling for a more complex sweetness.
Serving Suggestions
Pumpkin pie squares are perfect for a variety of occasions.
* **Thanksgiving Dessert:** A great alternative to traditional pumpkin pie.
* **Fall Parties and Potlucks:** Easy to transport and serve.
* **Holiday Gatherings:** A festive and delicious treat.
* **Cozy Night In:** Enjoy with a cup of coffee or tea.
* **Lunchbox Treat:** A fun and seasonal addition to a lunchbox.
Storage Instructions
* **Refrigerate:** Store leftover pumpkin pie squares in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, freeze the squares in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Troubleshooting
* **Soggy Crust:** If your crust is soggy, try pre-baking it for a few minutes before adding the filling. Also, make sure the crust is not too thick.
* **Cracked Filling:** Cracking can be caused by baking the squares at too high of a temperature or overbaking them. Reduce the oven temperature and check the squares frequently.
* **Runny Filling:** If the filling is runny, make sure you’ve used the correct amount of ingredients and that you’ve baked the squares long enough.
* **Browning too Quickly:** If the crust is browning too quickly, cover the edges with foil.
Nutritional Information (Approximate, per square)
* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 8-10g
* Cholesterol: 50-60mg
* Sodium: 150-200mg
* Carbohydrates: 30-35g
* Sugar: 20-25g
* Protein: 4-5g
(Note: Nutritional information can vary depending on specific ingredients and portion sizes.)
Conclusion
Pumpkin pie squares are a delightful and easy-to-make dessert that’s perfect for fall. With their creamy pumpkin filling and buttery crust, they’re sure to be a hit with everyone who tries them. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of autumn in every bite! This recipe is a simple and delicious way to celebrate the flavors of the season, and it’s sure to become a new family favorite. Happy baking!