Pumpkin Pie Squares

By Friday, November 6, 2015

Pumpkin EVERYTHING!

Pumpkin Pie Squash | thedomesticblonde.com

I was seriously perturbed and surprised when I saw that Starbucks released its red cups this week. Like… already?! I also have a personal pet peeve when it comes to Christmas stuff before Remembrance Day… but that’s probably because Remembrance Day is particularly special to our family. Right now I am still 100% in pumpkin and poppy mode, and loving it!

I am REALLY looking forward to Remembrance Day next week because my new office is directly above the War Memorial in downtown Ottawa, so I will (quite seriously) have the best view in the city. Watching the Nathan Cirillo memorial was amazing (you can see a photo from my office here), especially the exchange between Harper and Trudeau, but Remembrance Day is going to be extra special. If I can’t be home with my family, it’s the next best thing!

(By the way, despite all of that rambling, you probably noticed on Instagram that I had my first Red Cup of the season yesterday. It kiiiiiinda made me excited!)

Pumpkin Pie Squash | thedomesticblonde.com

On to today’s recipe! I promised you more pumpkin things, and here we are. These Pumpkin Pie Squares are yet another recipe from the recipe card collection my mother gave me at my Halifax Bridal Shower. Apparently she got it from a friend, but can’t remember from who!

(Also, the candle above. It’s this one. LOVE IT. Bath & Body Works can do no wrong, in my opinion).

These squares are very much like pumpkin pie, but with a little something extra and in bite-size form. The coconut on top (make sure you use sweetened!) is amazing. And the crust is pecan-y and delicious.

I brought some of these into work (I seem to be making a habit or bringing baked goods into work) and they disappeared by lunchtime. So good!

Pumpkin Pie Squash | thedomesticblonde.com

Pumpkin Pie Squares

Serves: 10-12

Ingredients
  • 1 cup flour
  • ½ cup rolled oats
  • ¼ cup packed brown sugar
  • ½ cup butter
  • ½ cup chopped pecans
  • 1 small can (14 oz) pumpkin puree
  • 1 can (300 ml) sweetened condensed milk
  • 2 eggs, beaten
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ cup sweetened shredded coconut
Instructions
  1. Combine flour, oats and brown sugar. Cut in butter until crumbly. Stir in pecans. Press mixture into a greased 9x9 baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix remaining ingredients (except coconut). Pour over cooked base. Sprinkle with coconut and return to the oven (350 degrees) for 25-30 minutes, or until the centre in set.
 

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