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Pumpkin Pie Spice Squares Recipe

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4.7 from 71 reviews

These Pumpkin Pie Spice Squares are a delightful autumn treat featuring a buttery graham cracker and oat crust topped with a creamy spiced pumpkin filling and pecans, finished with a cinnamon yogurt topping. Perfectly balanced in sweetness and spice, they are an easy-to-make dessert that embodies the flavors of fall.

Ingredients

Scale

For the Crust

  • 6 tablespoons butter, softened (for greasing)
  • 2 cups graham cracker crumbs
  • 1 cup old fashioned oats
  • 1/2 cup light brown sugar
  • 6 tablespoons butter, melted
  • 1/4 cup milk

For the Filling

  • 1 1/2 cups pumpkin puree
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vanilla yogurt
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup pecans, chopped

For the Topping

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare Baking Dish: Preheat the oven to 350°F. Butter a 9 by 13-inch baking dish with softened butter to prevent sticking; set aside.
  2. Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, old fashioned oats, light brown sugar, melted butter, and milk. Mix well to form a crumbly but moist mixture. Press this mixture evenly into the bottom of the prepared baking dish to create the crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for 10 minutes or until it is lightly golden brown. Remove from oven and set aside.
  4. Prepare Filling: In a mixing bowl, blend together pumpkin puree, eggs, granulated sugar, vanilla yogurt, milk, cinnamon, pumpkin pie spice, and salt. Mix thoroughly until the filling is smooth and uniform.
  5. Assemble Filling: Pour the pumpkin filling evenly over the baked crust and smooth the top with a spatula for an even layer.
  6. Bake Filling Partially: Return the baking dish to the oven and bake for 30 minutes or until the filling is almost set but still slightly jiggly in the center.
  7. Add Pecans and Finish Baking: Sprinkle the chopped pecans evenly over the surface of the filling. Bake for an additional 10 to 15 minutes or until the center is fully set and the pecans are toasted. Remove from oven and transfer the dish to a wire rack to cool completely.
  8. Prepare Topping: In a small bowl, mix plain Greek yogurt with granulated sugar and cinnamon until well combined. Cover the mixture and chill until ready to serve.
  9. Serve: Once the pumpkin squares have cooled, cut into squares. Top each square with a dollop of the cinnamon yogurt topping before serving for added flavor and creaminess.

Notes

  • Pumpkin puree can be canned or homemade, but make sure it’s pure pumpkin and not pumpkin pie filling.
  • For a nut-free version, omit pecans or substitute with seeds like pumpkin seeds.
  • Use full-fat yogurt for a richer texture in both filling and topping.
  • Ensure the filling is not fully firm before adding pecans to prevent cracking.
  • These squares keep well refrigerated for up to 3 days.

Keywords: Pumpkin Pie Spice Squares, Pumpkin dessert, Fall recipes, Pumpkin bars, Spiced pumpkin bars, Autumn dessert

Find it online: https://todayquickmeals.com/pumpkin-pie-spice-squares-recipe/